INGREDIENTS
1
sourdough baguette, cut into 1/2-inch slices
1/4 cup
extra-virgin olive oil, divided
1
medium yellow onion, thinly sliced
1
small eggplant, cut into 1/2-inch pieces (about 2 cups)
1
small zucchini, halved lengthwise and diced
1/2
medium red bell pepper, sliced into thin strips
3
small plum tomatoes, seeded and coarsely chopped (about 1 cup chopped)
1/4 cup
chopped kalamata olives
3/4 tsp
kosher salt
1/4 cup
shredded fresh basil leaves
1 tbsp
chopped fresh thyme
3
large eggs
1 cup
whole milk
1/4 cup
freshly grated Parmesan cheese
1/2 cup
shredded Fontina cheese (or mozzarella)