Summer Squash and Eggplant Tian

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“Tom Douglas”

Ingredients Nutrition


  1. Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
  2. To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
  3. Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
  4. Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
  5. Cut the stem off the eggplant, then slice it into ¼-inch rounds.
  6. Cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
  7. Melt the butter in a sauté pan over medium heat.
  8. Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
  9. Season to taste with salt and pepper.
  10. Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
  11. You may have a few slices left over, depending on the shape of your baking dish.
  12. Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
  13. Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
  14. Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
  15. Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
  16. Serve immediately, directly from the baking dish.

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