Saturday, August 9, 2014

Eggplant, Zucchini and Tomato Tian

Upon, seeing this recipe on My Recipes, I asked what is a tian. I have seen the word before and have a vague memory of even making one but what it is, was as vague as the memory. I went to Wise GEEK, a site I love for quick and clear answers and this is what they said.

"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

Cooking spray

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.

Tian Loaf

Leftovers - 4 slices cooked eggplant, 8 slices cooked zucchini, 3/4 cup gluten-free bread crumbs, 1 tablespoon olive oil, 1 egg, 2/3 cup Cheddar cheese. In a small bowl, mix all the ingredients except the bread crumbs. Place in a mini food processor and run for a short while until your veggies are mashed and in small pieces.

Add the bread crumbs and mix again.

Place in 350 degree oven for 30 minutes or until a sharp knife inserted comes out clean.

Eat and enjoy.


  1. A great use of all the summer produce. Your veggie tian looks very delicious, Chaya.

  2. If your Tian were in front of me right now, it would make me so happy! Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
    Miz Helen

  3. Wow, love all of those summer vegetables. What a great dish. Thank you for linking at the In and Out of the Kitchen Link Party. Hope to see you again next week.


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