This recipe caught my eye in the recent issue of Cooking Light. However I forgot how much I dislike eggplant, so next time I will leave it out. It upsets my stomach and the texture just weirds me out. This was a great dish though. I can’t wait to make it again later this summer when we can use zucchini and tomatoes from our garden. We used herbs from our garden this time, definitely a money saver when you only need a couple of tablespoons!
Eggplant, Zucchini, and Tomato Tian (from Cooking Light)
Ingredients:
- 1 pound 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, 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 (I used dried)
- 2 garlic cloves, minced
- 1/4 cup fat-free, less-sodium chicken broth
1. Preheat oven to 375°.
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.
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.
