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
Ingredients:

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



Method:

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.

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