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Tomato, Squash, and Eggplant Tian

Yields4 ServingsPrep Time30 minsCook Time1 hr 30 minsTotal Time2 hrs

Get ready for a guilt-free, gourmet eating experience! Traditional tians are breaded and fried. This eggplant tian is roasted to reduce the fat per serving. The roasting also lends a sweet note to this savory dish. Enjoy! (Recipe photo by Maria Baath of All Things Green)

Tomato-Squash-Eggplant-Tian-900x900

 8 medium tomatoes, sliced thin
 1 red onion sliced thin
 3 medium zucchini sliced thin (yields 3 1/2 cups sliced)
 1 medium eggplant
 2 tsp rosemary, fresh
 2 tsp thyme, fresh
 1 tbsp garlic, minced
 1 lemon, juiced
1

Preheat the oven to 375 degrees.

2

Combine the vegetables in a large bowl and season with pepper, to taste. Sprinkle vegetables with 1-2 Tbsp water, then sprinkle with chopped rosemary and thyme leaves. Toss gently with lemon juice and garlic.

3

In a 13x9 baking dish, arrange the vegetable slices in rows in the following order: tomato, eggplant, tomato, squash, onion, tomato, eggplant, tomato, etc. Each eggplant slice should be touching a tomato slice on either side. Do not lie the vegetables flat; try to stack them when arranging them in the dish (with the rounds slanting to one side after arranged in dish).

4

Add extra herb sprigs to the dish. Pour any juice left in the bowl on top the vegetables in the dish and tightly cover with tinfoil.

5

Put the preheated oven to bake for 1 hour. After 1 hour, remove the foil and continue to bake for another 30 minutes until the vegetables are completely tender and slightly colored on the edges.

Nutrition Facts

Serving Size 2 cups

Servings 4


Amount Per Serving
Calories 137
% Daily Value *
Total Fat 1.2g2%
Total Carbohydrate 22.4g8%

Dietary Fiber 8.5g34%
Protein 5.7g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.