Eggplant, Zucchini, And Tomato Tian Recipe

Name: Eggplant, Zucchini, And Tomato Tian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices; 1 pound zucchini, cut diagonally into 1/4-inch-thick slices; Cooking spray; 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

Servings: persons

1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
1 pound zucchini, cut diagonally into 1/4-inch-thick slices
Cooking spray
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

1
Preheat oven to 375u00b0.
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 375u00b0 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.
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 375u00b0 for 1 hour or until vegetables are tender and topping is browned.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices, 1 pound zucchini, cut diagonally into 1/4-inch-thick slices, Cooking spray, 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices, and more.

Yes, Eggplant, Zucchini, And Tomato Tian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant, Zucchini, And Tomato Tian

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