Photo: Gentl & Hyers; Styling: Kendra Smoot
6 servings (serving size: about 1 cup)

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.

Ratings & Reviews

Delicious (but a little labor intensive)

April 11, 2016
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.

Big hit with the hubby

July 10, 2015
I used panko instead of making my own breadcrumbs but otherwise followed the recipe. Yum!

JaninBaltimore's Review

October 30, 2013
this was really good - I added onions, crushed croutons instead of baguette and used veggie broth

CAgirlinIA's Review

September 11, 2013
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

September 06, 2013
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

August 28, 2013
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

June 22, 2013

jenny2468's Review

June 05, 2013
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

April 10, 2012
Delicious! Used Ezekiel bread and doubled the recipe. Will make this again.

Katmanduu's Review

January 24, 2012
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.