Tian, a French word used throughout Provence, refers to both a shallow cooking vessel and the food cooked in it. Make your tian Farmers Market Style using fresh vegetables from our farm stand vendors, cheese from The Cheese People, and crusty bread from our artisan bakers. Don’t forget the wine from Glunz Family Winery.
- 1 pound Japanese eggplant, cut diagonally into 1/4-inch-thick slices
- 1 pound zucchini, cut diagonally into 1/4-inch-thick slices
- 1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4-inch-thick slices
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 4 ounces French bread baguette
- 1 cup (4 ounces) grated fresh Parmigiano-Reggiano cheese
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons chopped fresh oregano
- 1 1/2 teaspoons chopped fresh thyme
- 1/4 cup fat-free, less-sodium chicken broth
- Cooking spray
Preheat oven to 375°.
- 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.
- Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4 ingredients (through garlic) to the 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.
Recipe courtesy of Cooking Light