Eggplant, Zucchini, and Tomato Tian |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. An 11 x 7-inch glass or ceramic baking dish works well for this eggplant, zucchini, and tomato creation, but if you have a 2-quart tian or gratin dish, all the better. 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 |
Directions:
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.
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