I know there are eggplant lovers out there. I, however, am not one of them. That said, the one dish I do enjoy eggplant in is Vegetable Tian. Combined with the flavor of the other vegetables and the crunch of the parmesan crust, eggplant takes on a whole new attitude.
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, crushed
- Olive oil
- 1 medium eggplant, quartered and sliced ¼-inch thick
- 1 medium zucchini, sliced ¼-inch thick
- 1 medium yellow squash, sliced ¼-inch thick
- 4 medium tomatoes, thinly sliced
- 2 tablespoons red pepper flakes
- Salt and pepper, to taste
- 1 ½ cups grated parmesan cheese
- 1 ½ cups bread crumbs, preferably panko
Preheat your oven to 375 degrees.
Cook the sliced onions and crushed garlic in a pan over medium heat with a drizzle of olive oil, stirring frequently. Once the onions have softened and started to caramelize, about 8-10 minutes, remove from heat.
Scatter the cooked onions to cover the bottom of a lightly oiled medium-sized baking dish.
In a large bowl, toss the eggplant, zucchini, squash, and tomatoes together with a little olive oil, red pepper flakes, salt, and pepper.
Now you're ready to layer. Start with the tomatoes, arranging them slightly overlapping each other in a single row at one end of the baking dish. Sprinkle parmesan cheese over the top of the tomatoes. Alongside it, create another row of zucchini, slightly overlapping each one, then repeat again with the squash, and finally the eggplant. Keep layering until you've reached the other end of the baking dish, making sure to hit each row with a sprinkle of cheese.
Once all the vegetables are arranged, lightly coat them with a mixture of breadcrumbs (I prefer panko for the crunch, but any will do) and more parmesan cheese.
Bake for 45 minutes, until the vegetables have softened and the crust is golden brown.