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)
Preheat the oven to 375 degrees.
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.
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).
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.
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.
Serving Size 2 cups
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.