• Preheat your oven to 425 degrees Fahrenheit.
• Using a sharp knife, carefully slice the tomatoes, zucchini and eggplant into slices about 3/4 inch thick. Lay the zucchini and eggplant slices out on a large cutting board and sprinkle with the salt (set the tomatoes aside separately). Try your best to select vegetables that will create slices with a similar diameter.
• While the zucchini and eggplants sit, heat a large oven-safe skillet over medium heat (I like to use my cast iron skillet for this).
• Add the olive oil to the skillet along with the onions, garlic, thyme, oregano and salt and pepper.
• Saute, stirring often until the onions are soft and transluscent.
• Remove the pan from the heat and make sure the onion mixture forms a smooth base (that everything is evenly distributed in the bottom of the pan).
• Pat the zucchini and eggplant slices dry with some kitchen paper towel.
• Arrange the tomato, zucchini, and eggplant slices in a spiral formation, alternating the slices in a pattern (tomato slice, then zucchini slice, then eggplant slice, and so on).
• Continue arranging until the skillet is full, working from the outside of the pan to the inside.

For the topping:

• Combine the Panko breadcrumbs in a bowl along with the salt, oregano and garlic powder.
• Add the melted butter or vegan butter to the bowl and stir well to moisten all the crumbs.
• Sprinkle the Panko mixture over the veggie slices in an even layer.
• Bake at 425 degrees Fahrenheit for about 20-25 minutes, or until the topping is golden brown and the veggies are just fork tender.