Hmmmm...just made such a yummy dinner...have to share the recipe. If you have a garden this is a great way to use up the zucchini and tomatoes. Super healthy (comes from Cooking Light) and tasty too.
Eggplant , Zucchini and Tomato Tian
1 eggplant, cut diagnolly into 1/4 inch slices
zucchini - I used a couple medium, cut into 1/4 inch slices
tomatoes - I used about 5, sliced 1/4 inch thick
olive oil
salt, pepper
4 oz french baguette
1 cup grated parmigiano-reggiano cheese
2 tsp oregano
1 1/2 tsp thyme
garlic - minced
1/4 fat free chicken broth
Preheat oven to 375. Arrange eggplant & zucchini in a single layer on a baking sheet coated with spray. Bake for 15 minutes. Arrange half of eggplant & zucchini and half of tomato in baking pan. Drizzle with EVOO. Spring with s/p, oregano and thyme.
Place bread in a food processor; process until coarse crumbs measure 2 cups. Add cheese and next 4-ingredients (through garlic) to processor; process until combined. Sprinkle half of breadcrumb mixture over veggies. Repeat layers. Pour broth over top. Bake at 375 for 1 hour or until veggies are tender and topping is browned.
YUM!
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