Thursday, April 30, 2015

Summer Squash And Eggplant Tian

Total Time: 2 hrs Preparation Time: 45 mins Cook Time: 1 hr 15 mins


  • Servings: 6
  • 1/4 cup olive oil, plus more for brushing the pan
  • 1/3 cup dried breadcrumbs (homemade is recommended)
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh thyme
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated parmesan cheese
  • kosher salt
  • fresh ground black pepper
  • 1 lb eggplant
  • 1/2 lb zucchini
  • 1/2 lb yellow squash
  • 2 tablespoons unsalted butter
  • 2 medium onions, cut in half and thinly sliced


  • 1 preheat oven to 400°f; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
  • 2 to toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
  • 3 add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
  • 4 remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and parmesan; season bread crumbs to taste with salt and pepper; set aside.
  • 5 cut the stem off the eggplant, then slice it into ¼-inch rounds.
  • 6 cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
  • 7 melt the butter in a sauté pan over medium heat.
  • 8 cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
  • 9 season to taste with salt and pepper.
  • 10 spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
  • 11 you may have a few slices left over, depending on the shape of your baking dish.
  • 12 season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
  • 13 bake, uncovered, until the vegetables are almost tender, about 45 minutes.
  • 14 remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
  • 15 return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
  • 16 serve immediately, directly from the baking dish.

No comments:

Post a Comment