Eggplant, Zucchini, and Tomato Tian

I’ve made several dishes similar to this in the past and have always been pleased. This one needs a little tweaking on the herbs(or maybe because I deviated from the recommended) to give it some kick. Adapted from Cooking Light, June 2010


  • 1 pound Japanese eggplant, cut into 1/2-inch cubes
  • 1 pound zucchini, cut diagonally into 1/4-inch-thick slices(I used green and yellow)
  • 1 pound large beef steak tomatoes, seeded and cut into 1/4-inch-thick slices
  • 1 1/2 T extra-virgin olive oil, divided
  • 1/4 tsp salt, divided
  • 1/4 tsp freshly ground black pepper, divided
  • 4 ounces French bread baguette(I used whole wheat from Whole Foods)
  • 1 cup fresh grated Parmigiano-Reggiano cheese
  • fresh dill
  • oregano
  • parsley
  • 2 garlic cloves, minced
  • 1/4 cup fat-free vegetable broth


  • 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 the eggplant in a single layer in a glass 9×13 pan coated with cooking spray. Top with half of zucchini and half of tomato. Drizzle 2 1/4 tsp oil evenly over vegetables. Sprinkle vegetables with salt and pepper.
  • Place bread in a food processor; process until coarse crumbs measure 2 cups(I didn’t use all 4 oz of bread). Add cheese, herbs and 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 the top. Bake at 375 for 1 hour until vegetables are tender and topping is browned.

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