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.
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
How to Make It
Preheat oven to 375°.
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.
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.
This was delicious... Even better than I'd anticipated! The only downside is that it's not super-quick for fast weeknight meals, and the fresh herbs aren't normally something that I have readily on hand. For the taste though, it's definitely worth making on nights when you have the time! It'd be a good side dish to serve company.
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!
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.
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