Tian of Eggplant, Summer Squash and Tomatoes

Tian of Eggplant, Summer Squash and Tomatoes
  1. 1 large eggplant
  2. 1 medium zucchini
  3. 1 medium yellow summer squash
  4. 4 medium garden tomatoes
  5. 3 T. olive oil
  6. 1 medium yellow onion, thinly sliced
  7. 2 cloves garlic, thinly sliced
  8. 4 eggs
  9. 1 cup heavy cream
  10. ½ cup grated Parmesan cheese
  11. ½ cup basil leaves, torn into small pieces
  12. ¼ tsp red pepper flakes
  13. salt and freshly ground pepper
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Whisk the eggs, cream, parmesan cheese, basil, and red pepper flakes together. Season with salt and pepper.
  5. Bake the tian until the vegetables are tender, the custard is set, and the top is browned, about 45 to 60 minutes.
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