Eggplant Tian Serves 8
Tians are wonderfully simple stewed vegetable casseroles. They’re best served slightly warm or at room temperature.
Prep Time: 10 minutes
Cooking Time: 60 minutes
1 eggplant, peeled and sliced 1/4-inch thick
5 Roma tomatoes, sliced 1/4-inch thick
1 red onion, sliced 1/4-inch thick
2 tablespoons extra-virgin olive oil
1 teaspoon salt
1 tablespoon fresh thyme, finely chopped
6 cloves garlic, finely minced
1/2 cup freshly grated Parmesan cheese, or Parmesan-style soy cheese
1. Preheat oven to 400°F. Lightly grease a 9” x 13” casserole with olive oil. Layer half of the eggplant, tomatoes, onion, olive oil, salt, thyme and garlic in the casserole. Repeat once. Cover dish tightly with aluminum foil or oven-proof lid.
2. Bake 50 minutes. Remove foil; sprinkle top with cheese. Bake an additional 10 minutes. Remove from oven, and let stand 15 minutes before serving.