Tiella Recipe – Eats Now

Name: Tiella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Large Onion, Peeled And Thinly Sliced; 1 whole Medium Eggplant Sliced Into 1/3 Inch Rounds; 2 whole Zucchini, Ends Removed And Sliced Lengthwise; 3 whole Large Potatoes, Sliced; 2 whole Red Peppers, Roasted And Peeled; 2 whole Ripe Red Beefsteak Tomatoes; Salt and Pepper; Olive Oil; 4 Tablespoons Finely Minced Fresh Parsley, Divided; 4 Tablespoons Finely Minced Fresh Basil, Divided; 1 teaspoon Dried Oregano; 3/4 cups Grated Parmesan Cheese

Servings: persons

1 whole Large Onion, Peeled And Thinly Sliced
1 whole Medium Eggplant Sliced Into 1/3 Inch Rounds
2 whole Zucchini, Ends Removed And Sliced Lengthwise
3 whole Large Potatoes, Sliced
2 whole Red Peppers, Roasted And Peeled
2 whole Ripe Red Beefsteak Tomatoes
Salt and Pepper
Olive Oil
4 Tablespoons Finely Minced Fresh Parsley, Divided
4 Tablespoons Finely Minced Fresh Basil, Divided
1 teaspoon Dried Oregano
3/4 cups Grated Parmesan Cheese

1
Cook the onion slices in 2 tablespoons olive oil until they are very soft and beginning to brown. Season with salt and pepper. Preheat the broiler and lightly oil a baking sheet. Place the eggplant slices on the baking sheet, and brush the tops of the slices with a little oil. Broil until fork tender and lightly browned on both sides. Cook the zucchini and potato slices the same way.
2
Preheat oven to 375 degrees F. Lightly grease a spring-form pan and begin by laying down potato slices, slightly overlapping to cover the bottom. Mix together about 1/2 cup of olive oil, and 2 tablespoons of each of the minced basil and parsley. Add the oregano and season with salt and pepper. Lightly brush the top of the potatoes with the seasoned oil and sprinkle with a little of the grated cheese. Begin to layer the rest of the vegetables on top of the potatoes in the same manner, brushing with a little oil in between and sprinkling each layer with a little cheese, finishing with a layer of potatoes.
3
Place the springform pan into another larger dish to catch any juices that escape and bake the tiella for about 30 minutes. If it begins to brown too much on top, cover the top with foil. Allow to cool to room temperature before serving.

200

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 whole Large Onion, Peeled And Thinly Sliced, 1 whole Medium Eggplant Sliced Into 1/3 Inch Rounds, 2 whole Zucchini, Ends Removed And Sliced Lengthwise, 3 whole Large Potatoes, Sliced, and more.

Yes, Tiella 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.

That's it — enjoy your meal!

Tiella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions