eggplant, zucchini and tomato tian

By AbbyIvie

Ingredients

• 1 lb japanese eggplant, cut diagonally into 1/4-in thick slices
• 1 lb zucchini cut same as eggplant
• coking spray
• 1 lb large beefsteak tomatoes, peeled, seeded and cut into 1/4 in thick slices
• 1.5 tbsp evoo
• 1/4 tsp salt, divided
• 1/4 tsp freshly ground black pepper, divided
• 4 oz French bread baguette
• 1 cup grated fresh parm-reg cheese
• 2 tbsp chopped fresh flat-lead parsley
• 2 tsp chopped fresh oregano
• 1/5 tsp chopped fresh thyme
• 2 garlic cloves, minced
• 1/4 cup fat-free, less-sodium chicken broth

Preparation

Step 1

preheat oven to 375

arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Bake at 375 for 15 minutes. Arrange half of eggplant in a single layer in a 11x7 inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2.25 tsp oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 tsp salt and 1/8 tsp pepper.

place bread in food processor; pulse until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients to processor and pulse until combined. Sprinkle 1.5 cups breadcrumb mixture evenly over tomato. repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumb mixture. Pour broth over top. Bake at 375 for 1 hour or until vegetables are tender and topping is browned.