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Zucchini & Eggplant Tian

Servings: 
10
Ingredients: 

1/4 cup olive oil
2 medium sweet onions, thinly sliced
3 garlic cloves, minced
Sea salt & fresh ground black pepper,
to taste
4 zucchini, cut into quarter-inch slices
4 Chinese or Japanese eggplants, cut into
quarter-inch slices
6 tomatoes, peeled, seeded, and cut into
quarter-inch slices
1/2 cup panko breadcrumbs
1 Tbs. fresh thyme, destemmed
1 tsp. oregano, chopped
3 Tbs. flat-leaf parsley, chopped
1 cup freshly grated parmigiano

Directions: 

Preheat oven to 400°F. In a pan, heat olive oil and sauté onions until translucent. Lightly oil a large gratin dish. Arrange a layer of onions in the dish, and sprinkle with garlic. Season with salt and pepper. Th en arrange zucchini, eggplant, and tomatoes in alternating rows. Sprinkle with salt and pepper. Mix panko, thyme, oregano, parsley, and parmigiano, and sprinkle over the top. Drizzle with olive oil. Cover tightly with aluminum foil and bake for 25 to 30 minutes. Uncover and broil until top is lightly browned. Serve warm.