This Eggplant & Squash Tian is a vibrant, layered dish that celebrates the best of summer produce. Thin slices of tender eggplant and sweet squash are arranged in a stunning spiral, baked to perfection in just about an hour. The result is a melt-in-your-mouth texture with a golden, slightly caramelized top that adds a delightful crunch. Each bite is infused with the earthy richness of eggplant and the subtle sweetness of squash, perfectly balanced with aromatic herbs and a hint of olive oil. It’s a feast for the eyes and the palate, making it an ideal centerpiece for any meal.
Not only is this dish visually striking, but it’s also packed with wholesome goodness. The slow roasting process enhances the natural flavors, creating a harmony of savory and sweet notes. Whether served as a hearty side or a light main course, this Tian is sure to impress. Its simplicity allows the ingredients to shine, while the layered presentation adds a touch of elegance. Perfect for gatherings or a cozy night in, this recipe is a celebration of seasonal flavors that will leave everyone asking for seconds.
Fresh & Flavorful Ingredients
- 1 large eggplant (sliced into ½-inch rounds)
- 1 medium zucchini (sliced into ½-inch rounds)
- 1 medium yellow squash (sliced into ½-inch rounds)
- 4 medium tomatoes (sliced into ½-inch rounds)
- 3 tablespoons olive oil (plus extra for greasing the pan)
- 1 medium onion (thinly sliced)
- 2 cloves garlic (thinly sliced)
- 4 eggs
- 1 cup cream (heavy cream or half-and-half works)
- ¼ cup grated parmesan cheese (freshly grated for best flavor)
- Leaves from 2 sprigs fresh basil (chopped)
- 2 pinches crushed red pepper flakes (adjust to taste)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Simple Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- Slice the vegetables: Cut the eggplant, zucchini, yellow squash, and tomatoes into ½-inch thick rounds.
- Cook the eggplant: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. In batches, cook the eggplant slices until golden brown on both sides, about 5 minutes total. Drain on paper towels and sprinkle with salt.
- Prepare the baking dish: Lightly oil a large baking dish or tian.
- Layer the vegetables: Arrange the eggplant, zucchini, yellow squash, and tomato slices in a pinwheel pattern, layering in the onions and garlic as you go. Continue until all the vegetables are used.
- Make the custard: In a bowl, whisk together the eggs, cream, parmesan cheese, basil, and red pepper flakes. Season with salt and pepper.
- Pour the custard: Pour the egg mixture evenly over the layered vegetables in the baking dish.
- Bake: Bake for 45 minutes to 1 hour, or until the vegetables are tender, the custard is set, and the top is nicely browned.
- Serve: Let cool slightly, then serve directly from the baking dish. Enjoy!
Perfect Pairings: Serving Suggestions
This Eggplant & Squash Tian shines as a main dish or a hearty side. For a complete meal, pair it with a crisp green salad dressed with lemon vinaigrette or a slice of crusty bread to soak up the creamy custard. If you’re serving it as a side, it complements grilled chicken or roasted lamb beautifully. Pro tip: Garnish with extra fresh basil or a sprinkle of parmesan for a finishing touch!
Make It Your Own: Recipe Variations
Feel free to customize this tian to suit your taste or pantry. Swap zucchini for pattypan squash, or add layers of thinly sliced potatoes for extra heartiness. For a dairy-free version, replace the cream with coconut milk and use a plant-based cheese alternative. Experiment with herbs like thyme or oregano for a different flavor profile. The possibilities are endless!
Time-Saving Tips for Busy Cooks
To streamline prep, slice all your vegetables in advance and store them in the fridge until ready to use. You can also skip browning the eggplant if you’re short on time—just layer it raw for a quicker assembly. Bonus tip: Use a mandoline slicer for perfectly even vegetable slices in minutes!
Storage and Reheating Made Easy
Leftovers? No problem! Store the tian in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in the oven at 300°F until heated through. Note: The custard may soften slightly upon reheating, but the flavors will still be delicious.
Essential Equipment Guidance
For this recipe, a large skillet for browning the eggplant and a deep baking dish or tian are key. If you don’t have a tian, a 9×13-inch casserole dish works just as well. A whisk for the custard mixture and a sharp knife or mandoline for slicing vegetables will make the process smoother. Don’t forget: Paper towels for draining the eggplant are a must!
Eggplant & Squash Tian
Ingredients
- 1 large eggplant
- 1 medium zucchini
- 1 medium yellow squash
- 4 medium tomatoes
- 3 tablespoons olive oil (plus more for the pan)
- 1 medium onion thinly sliced
- 2 cloves garlic thinly sliced
- 4 eggs
- 1 cup cream
- ¼ cup grated parmesan cheese
- leaves from 2 sprigs fresh basil chopped
- 2 pinches crushed red pepper flakes
- salt
- freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees.
- Slice the eggplant, zucchini, summer squash, and tomatoes crosswise into ½-inch thick slices.
- Heat the oil in a large skillet over medium-high heat.
- In batches, add the eggplant slices and cook, flipping once, until both sides are golden brown, about 5 minutes.
- Drain on paper towels and sprinkle with salt.
- Oil a large baking dish or tian.
- Make a pinwheel pattern of the eggplant, zucchini, summer squash and tomato slices, layering in the onions and garlic, until all the vegetables are used.
- Whisk together the eggs, cream, parmesan, basil and red pepper, season with salt and pepper, and pour into the baking dish.
- Bake the tian until the vegetables are tender, the custard is set, and the top is nicely browned, 45 minutes to 1 hour.
- Serve right from the baking dish.