Eggplant, Zucchini, and Tomato Tian

The produce box this week had a lot of Black Globe eggplant and Dunja zucchini, among other things. Apart from zucchini fritters and bread, eggplant Parmesan, I wasn’t sure how to optimize these ingredients. Cooking Light to the rescue with this recipe. I’ve never heard of a Tian, which is actually a French earthen ware dish of Provence used for cooking and serving. My version isn’t officially a Tian since I used a glass casserole as the vessel. If you’re lucky enough to have all three of the main ingredients fresh off the vine, oh how the flavors explode. This was terrific – I loved the flavor and crunch of the bread crumbs. Substitute veggie broth for the chicken broth for a vegetarian dish. (Cucumbers and white onions were also in our box, thus the cucumber salad – also delicious.)

eggplantzucchinni

Ingredients:

1 pound Japanese 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, peeled, 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
2 garlic cloves, minced
1/4 cup fat-free, less-sodium chicken broth

Preparation:

  1. Preheat oven to 375°.
  2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray.
  3. Lightly coat vegetables with cooking spray.
  4. Bake at 375° for 15 minutes.
  5. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
  6. Top with half of zucchini and half of tomato.
  7. Drizzle 2 1/4 teaspoons oil evenly over vegetables.
  8. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
  9. Place bread in a food processor; process until coarse crumbs measure 2 cups.
  10. Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
  11. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato.
  12. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
  13. Pour broth over top.
  14. Bake at 375° for 1 hour or until vegetables are tender and topping is browned.

Nutritional Information:
Calories 191
Fat 8.1 g
Satfat 3 g
Monofat 3.7 g
Polyfat 1 g
Protein 10 g
Carbohydrate 22.3 g
Fiber 4 g
Cholesterol 12 mg
Iron 1.6 mg
Sodium 459 mg
Calcium 178 mg

Cooking Light, June 2010

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