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–+ servings
Eggplant & Squash Tian

Eggplant & Squash Tian

Amy
This Eggplant & Squash Tian is a vibrant, layered dish that celebrates the best of summer produce. Whether served as a hearty side or a light main course, this Tian is sure to impress.
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Servings 7

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.
Keyword eggplant, Mediterranean recipe, squash, tian, vegetable bake
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