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Tian of Eggplant, Summer Squash and Tomatoes
Ingredients
- 1 large eggplant
- 1 medium zucchini
- 1 medium yellow summer squash
- 4 medium garden tomatoes
- 3 T. olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 4 eggs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup basil leaves, torn into small pieces
- ¼ tsp red pepper flakes
- salt and freshly ground pepper
Instructions
- Preheat oven to 350 degrees.
- Slice eggplant, zucchini, summer squash, and tomatoes crosswise into ½ inch thick slices. Heat the olive oil in a large skillet over medium high heat. First, add the eggplant slices and cook, turning once. They should be a light golden brown, about 5 minutes. Drain on paper towels and sprinkle with salt.
- Brush a ceramic baking dish with olive oil. Make a pinwheel pattern of the eggplant, zucchini, summer squash, and tomato slices, layering in the onions and garlic, until all of the vegetables are used.
- Whisk the eggs, cream, parmesan cheese, basil, and red pepper flakes together. Season with salt and pepper.
- Bake the tian until the vegetables are tender, the custard is set, and the top is browned, about 45 to 60 minutes.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/