Eggplant Vegetable Tian Recipe

Eggplant Vegetable Tian

Similar to vegetable lasagna without the noodles, this flavorful dish is a vegetarian’s dream.
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Ingredients

  • 1 1⁄2 cups roasted red peppers, sliced
  • 1⁄2 cup olive oil, divided
  • 1 bunch Swiss chard, stems removed and thinly sliced
  • 1 1⁄2 pounds diced tomatoes
  • 2 eggplants, sliced lengthwise into ½" slices
  • 1 pound zucchini, sliced lengthwise into ½" slices
  • 4 tomatoes, ripe, sliced into ½" slices
  • 1 cup onion, finely chopped
  • 2 tablespoons shallots, minced
  • 1 teaspoon oregano, crushed
  • 1 teaspoon dill weed
  • 1⁄4 cup breadcrumbs
  • 2 ounces Parmesan cheese, grated
  • 1 tablespoon butter, melted

Directions

  • Preheat oven to 425°F.
  • In a large heavy saucepan, heat 1 tablespoon olive oil. Add Swiss chard and sauté for 5-7 minutes. Remove from pan and set aside.
  • Add another tablespoon olive oil to the pan and add onions. Sauté 5 minutes. Add shallot and sauté 2 more minutes. Add diced tomato, oregano and dill weed.
  • On a foil-covered shallow sheet pan, add eggplant slices. Lightly brush with olive oil. Roast in oven until lightly browned. Remove from sheet pan and add zucchini slices in one layer. Bake until zucchini is lightly browned.
  • In a lightly oiled 8"x10"x2" casserole dish, layer red pepper, then chard and zucchini. Top with tomato sauce. Add eggplant, then tomato slices. Combine bread crumbs, Parmesan and melted butter. Sprinkle evenly over the top of casserole.
  • Lower oven temperature to 400°F. Bake tian for 30 minutes, until bread crumbs are golden.

Ingredients

  • 1 1⁄2 cups roasted red peppers, sliced
  • 1⁄2 cup olive oil, divided
  • 1 bunch Swiss chard, stems removed and thinly sliced
  • 1 1⁄2 pounds diced tomatoes
  • 2 eggplants, sliced lengthwise into ½" slices
  • 1 pound zucchini, sliced lengthwise into ½" slices
  • 4 tomatoes, ripe, sliced into ½" slices
  • 1 cup onion, finely chopped
  • 2 tablespoons shallots, minced
  • 1 teaspoon oregano, crushed
  • 1 teaspoon dill weed
  • 1⁄4 cup breadcrumbs
  • 2 ounces Parmesan cheese, grated
  • 1 tablespoon butter, melted

Directions

  • Preheat oven to 425°F.
  • In a large heavy saucepan, heat 1 tablespoon olive oil. Add Swiss chard and sauté for 5-7 minutes. Remove from pan and set aside.
  • Add another tablespoon olive oil to the pan and add onions. Sauté 5 minutes. Add shallot and sauté 2 more minutes. Add diced tomato, oregano and dill weed.
  • On a foil-covered shallow sheet pan, add eggplant slices. Lightly brush with olive oil. Roast in oven until lightly browned. Remove from sheet pan and add zucchini slices in one layer. Bake until zucchini is lightly browned.
  • In a lightly oiled 8"x10"x2" casserole dish, layer red pepper, then chard and zucchini. Top with tomato sauce. Add eggplant, then tomato slices. Combine bread crumbs, Parmesan and melted butter. Sprinkle evenly over the top of casserole.
  • Lower oven temperature to 400°F. Bake tian for 30 minutes, until bread crumbs are golden.