Eggplant, Zucchini, and Tomato Tian

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.

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