Eggplant, Zucchini, and Tomato Tian

By LaLaCooks

Joanne Weir, Cooking Light, JUNE 2010

Nutritional Information
Calories:
191
Fat:
8.1g (sat 3g,mono 3.7g,poly 1g)
Protein:
10g
Carbohydrate:
22.3g
Fiber:
4g
Cholesterol:
12mg
Iron:
1.6mg
Sodium:
459mg
Calcium:
178mg

Ingredients

• 1 pound  Japanese eggplant, cut diagonally into 1/4-inch-thick slices
• 1 pound  zucchini, cut diagonally into 1/4-inch-thick slices
• Cooking spray
• 1 pound  large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
• 1 1/2 tablespoons  extra-virgin olive oil, divided
• 1/4 teaspoon  salt, divided
• 1/4 teaspoon  freshly ground black pepper, divided
• 4 ounces  French bread baguette
• 1 cup  (4 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons  chopped fresh flat-leaf parsley
• 2 teaspoons  chopped fresh oregano
• 1 1/2 teaspoons  chopped fresh thyme
• 2 garlic cloves, minced
• 1/4 cup  fat-free, less-sodium chicken broth

Details

Servings 6
Adapted from find.myrecipes.com

Preparation

Step 1

1. Preheat oven to 375°.

2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 teaspoons oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.

3. Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to processor; process until combined. Sprinkle 1 1/2 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.