EGGPLANT AND TOMATO TIAN
A simple baked dish of sliced eggplant, tomatoes, and onion that is so delicious! From Melissa D'Arabian. I did sprinkle some dried herbs (herbs de provance) over the vegetables before baking.
Provided by Recipe Reader
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides.
- Remove to a plate and repeat with the onion slices.
- Rub a baking dish with the garlic halves, then discard.
- In the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
- Drizzle a little more olive oil on top.
- Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes.
- Remove the baking dish and set the oven to broil.
- Remove foil and sprinkle the tomatoes with the shredded cheese. Broil to melt and brown the cheese, about 2 minutes.
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