Eggplant and Tomato Tian
Elevate your dinner table with this rustic yet elegant Eggplant and Tomato Tian, a French-inspired vegetable casserole bursting with vibrant Mediterranean flavors. Perfectly thin slices of eggplant, juicy tomatoes, and tender onions are layered in a visually stunning fanned arrangement, then infused with the earthy aroma of fresh thyme and basil. Topped with a golden crust of Parmesan cheese and breadcrumbs, this baked dish features a delightful contrast of textures. It's an easy-to-make yet impressive recipe ideal for weeknight dinners or special occasions. Serve this healthy and satisfying tian as a vegetarian main course with crusty bread or as a comforting side dish alongside grilled chicken or fish. With its combination of garden-fresh ingredients, this Eggplant and Tomato Tian is a surefire way to wow at the dinner table.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 4 medium Tomatoes
- 1 large Yellow onion
- 3 large Garlic cloves
- 3 tablespoons Olive oil
- 1 tablespoon Fresh thyme
- 1 tablespoon Fresh basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese (optional)
- 0.25 cup Breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch round or square baking dish with 1 tablespoon of olive oil.
Thinly slice the eggplants, tomatoes, and onion evenly into 1/4-inch rounds. Mince the garlic and chop the fresh thyme and basil.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and garlic, and sauté for 5-6 minutes until softened and fragrant. Season lightly with a pinch of salt and pepper.
Layer the tian by arranging slices of eggplant, tomato, and sautéed onion in an alternating pattern (like a fanned design) in the prepared baking dish. Repeat until the dish is filled.
Drizzle the remaining tablespoon of olive oil over the vegetable layers. Sprinkle with fresh thyme, basil, salt, and black pepper.
If desired, mix the Parmesan cheese and breadcrumbs in a small bowl and sprinkle the mixture evenly over the top of the tian for a crispy golden topping.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for another 20 minutes, or until the vegetables are tender and the top is lightly browned.
Let the tian cool for a few minutes before serving. Garnish with additional fresh basil, if desired. Serve warm as a side dish or with crusty bread for a light meal.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.8 g | 79% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4810 mg | 209% | |
| Total Carbohydrate | 121.8 g | 44% | |
| Dietary Fiber | 39.9 g | 142% | |
| Total Sugars | 55.9 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 950 mg | 73% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3744 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
