Ingredients

2 Baby eggplant (about 8 ounces total), sliced into 1/8" rounds
2 2"-diameter red-skinned sweet potatoes (about 1 pound), peeled, sliced into 1/8" rounds
1 1/2 pounds Zucchini and yellow squash (about 3 total), sliced into 1/8" rounds
1/4 cup Extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter plus more for dish
2 Anchovy fillets packed in oil, drained, chopped
4 Garlic cloves, finely chopped
1 tablespoon Fresh thyme leaves
1 teaspoon Kosher salt
1/2 teaspoon Freshly ground black pepper
Pinch of freshly grated nutmeg
1/2 cup Finely grated Parmesan

Description

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