Summer Squash And Eggplant Tian

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

Ingredients

• 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

Recipe

• 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.