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eggplant, Zucchini, and Tomato Tian

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Ingredients

  • Cooking spray
  • 1 pound Japanese eggplant, cut diagonally into 1/4 inch thick slices
  • 1 pound zucchini, cut diagonally into 1/4 inch thick slices
  • 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

Preparation

Step 1

1. Preheat oven to 375 degrees

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 degrees for 15 minutes. Arrange half of eggplant in a single layer in a single layer in an 11x7 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.

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 degrees for 1 hour or until vegetables are tender and topping is browned.

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