- Calories 191
- Fat 8.1g
- Satfat 3g
- Monofat 3.7g
- Polyfat 1g
- Protein 10g
- Carbohydrate 22.3g
- Fiber 4g
- Cholesterol 12mg
- Iron 1.6mg
- Sodium 459mg
- Calcium 178mg
Eggplant, Zucchini, and Tomato Tian
Photo: Gentl & Hyers; Styling: Kendra Smoot
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.
How to Make It
Step 1
Preheat oven to 375°.
Step 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.
Step 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.
Big hit with the hubby
I used panko instead of making my own breadcrumbs but otherwise followed the recipe. Yum!
JaninBaltimore's Review
this was really good - I added onions, crushed croutons instead of baguette and used veggie broth
CAgirlinIA's Review
This is amazing and hard not to over eat!! I had some cubed and roasted eggplant in the freezer that I wanted to use. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture as a reviewer suggested.....fresh herbs, not dried. Unbelievably delicious!
smithker's Review
This was yummy. I cut back a little on the herbs because I didn't have fresh on hand. Otherwise followed the recipe as is. Will make this again.
sensorydeb's Review
This is excellent. Since it was hot and I refuse to have the oven and AC on at the same time, I grilled the eggplant and zucchini. It worked perfectly!
Minichef's Review
N/A
jenny2468's Review
You can also substitute gluten free bread or make a crumble type topping gluten free. It does taste better with the more shallow dish.
Scast823's Review
Delicious! Used Ezekiel bread and doubled the recipe. Will make this again.
Katmanduu's Review
So, I found this recipe very interesting. It's obviously reminiscent of ratatouille but roasting the veggies beforehand left them a bit soft already and that's before you cook them for another hour. Maybe it draws the moisture out so they don't become too soggy when they cook in the oven. Anyhow, I did it anyway and it did turn out fantastically! I didn't peal the tomatoes before and it was fine. I think I'll even try it without pre-roasting next time. The bread crumb mixture was really the secret and was so delicious. I used my favorite baguette left over from the night before. Worked perfectly. I don't think I would skimp on any ingredients in the bread mixture as it was perfect. I was excited to try it because so many people raved about it and I was not disappointed. Cant wait to make it again actually!
Did make it again without roasting the veggies beforehand and it was a bit slimy, so I will be pre-roasting them in the future.
Delicious (but a little labor intensive)