- 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.
