Summer Grilled Vegetable Torte

While grilling the vegetables for this next recipe, I couldn't help feeling somewhat nostalgic for my dad who was so passionate about his garden. Each summer he would shower us all with its bounty.  If only I could turn back time for one more summer in his garden. 

Summer Vegetable Torte
2 small eggplants cut into1 /2" rounds
2 yellow zucchini (summer squash) cut into 1/2" strips
1 sweet onion cut into thick slices
3 portobello mushrooms cut into thick slices
1 cup fresh baby spinach
3 tomatoes cut into thick 1/2 " slices
1 bell pepper thick slices
2 zucchini thick slices
1 tablespoon fresh oregano
4-5  chopped fresh basil leaves
1 tablespoon fresh thyme
1 buffalo mozzarella
1/2 cup bread crumbs
1 garlic finely chopped
2 tablespoons grated Parmesan cheese
extra virgin olive oil
salt and pepper 

In a hot  seasoned (to prevent vegetables from sticking) grill pan, grill the eggplants and set aside.  Continue grilling the remainder of the vegetables except for the tomatoes and spinach.  Drizzle extra virgin olive oil on the vegetables and season with salt and pepper to taste.  Once all the vegetables have been grilled, take a 10" spring-form pan and grease it with olive oil. Begin by layering the bottom of the pan with the grilled eggplant.  Layer the grilled summer squash on the eggplant and then the spinach.  Next, layer the sliced tomatoes on the spinach and sprinkle with fresh basil. Dot the layer with chunks of  half of the mozzarella.  Place a layer of the grilled onion, the green zucchini and the oregano.  Spread the grilled red pepper and  gently pat down the layers of the vegetables.
In a small bowl add the breadcrumbs, the grated parmesan , the garlic, thyme and mix to combine.  Sprinkle the breadcrumbs mixture over the last vegetable layer and dot with the other half of the mozzarella cheese.  Drizzle with olive oil.  Place the pan on a tray to avoid spillage and bake in a 375º F oven for 30-35 minutes.