Reconstitute the Porcini: Chop the reconstituted porcini mushrooms. Strain and save ½ cup of the mushroom-soaking liquid to use for the sauce.

Sweat the Eggplant: Lay the eggplant slices on paper towels and sprinkle both sides with salt. Let stand for 15 minutes to draw out bitterness, then pat completely dry.

Sauté Aromatics: Heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook for 5 minutes until soft. Add the garlic, chopped porcini mushrooms, and thyme; cook for 1 more minute until highly fragrant.

Make the Sauce: Stir in the tomato paste and cook for 1 minute. Pour in the vegetable stock (or wine) and the reserved ½ cup of mushroom soaking liquid. Simmer for 3–4 minutes until slightly reduced.

Add the Beans: Stir the drained cannellini beans directly into the sauce. Season the mixture well with salt and pepper. Spread it evenly across the bottom of the pan.

Layer the Vegetables: Arrange the eggplant slices in an overlapping circular pattern directly over the beans. Follow with a layer of the zucchini coins and then the sliced tomato rounds. Drizzle the top layer of vegetables lightly with olive oil and a pinch of salt and pepper.

Initial Bake: Preheat your oven to 375°F (190°C). Cover the skillet tightly with foil or a lid and bake for 45 minutes, until the vegetables are tender.

Add the Crisp Topping: In a small bowl, toss the panko breadcrumbs with 1 tablespoon of olive oil. Remove the foil, sprinkle the breadcrumbs evenly over the tomatoes, and bake uncovered for an additional 15–20 minutes until the topping is golden brown and bubbling.