Preheat oven to 425F degrees. In a small bowl, whisk together vinegar, oil, oregano, garlic, salt, and pepper. Brush on both sides of epplant, bell pepper, and tomato slices. Place vegetables on a large baking sheet. Cover with foil and baked for 10 minutes. Remove foil and baked for another 10 mintues or until eggplant is tender. Lightly coat a shallow casserole or gratin dish with cooking spray. Place a layer of eggplant on bottom. Top with a layer of bell pepper, then a layer of sliced tomatoes. Repeat layers, using all remaining vegetables and ending with a layer of tomatoes. Mix together all topping ingredients. Sprinkle over vegetables. Bake for 30 minutes.

Filling:
4 large ripe tomatoes, cut into thin slices
1 bell pepper, seeded and cut into 1/2 inch strips
2 medium eggplants, peeled and cut into 1/2 inch strips
5 large cloves garlic, cut into livers
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregono
Salt and pepper to taste

Topping:
6 cups bread crumbs
2 teaspoons fresh rosemary, chopped
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1/2 cup vegan Parmesan cheese
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper to taste