"Well known in some cultures as a prepared dish with layered ingredients, the tian can be thought of as a casserole with a specific arrangement of components. It can be served hot or cold, and may be composed of all sorts of ingredients. A simple vegetable tian allows various types of vegetables to be arranged in layers, with each successive layer complimenting the taste of the previous one. "
That is exactly what I did, layer different vegetables and if I did it again, I would add red onion rings to the mix. I would have roasted the vegetables for another 5 minutes.
The best part of this recipe which was good in itself is that I had some leftover that did not fit into the pan and putting them together with some egg and cheese made a second dish that my husband liked more than the original recipe.
Eggplant, Zucchini and Tomato Tian
1 pound eggplant, cut into 1/4-inch-thick slices
1 pound zucchini, cut into 1/4-inch-thick slices
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
1/4 teaspoon freshly ground black pepper, divided
4 gluten free bread crumbs
1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
1/4 cup fat-free, less-sodium vegetable broth
Preheat oven to 375°.
Arrange eggplant and zucchini in a single layer on a baking sheet covered with parchment paper.
Lightly coat vegetables with cooking spray. Bake at 375° for 15 minutes. Arrange half of the eggplant in a single layer in an ceramic baking dish coated with cooking spray.
Top with zucchini and tomato.
Spray oil evenly over vegetables. Sprinkle vegetables evenly with 1/8 teaspoon black pepper.
Place bread in a food processor; process until coarse crumbs measure 2 cups.
Add cheese and next 2 ingredients to processor; process until combined.
Sprinkle breadcrumb mixture evenly over tomato.
Pour broth over top. Bake at 375° for 50 minutes or until vegetables are tender and topping is browned.