Eggplant And Tomato Tian

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 -3 tablespoons extra virgin olive oil
• 1 small eggplant, sliced 1/4-inch thick
• kosher salt
• 2 small onions, sliced into 1/4-inch thick rounds
• 1 garlic clove, cut in half
• 2 tomatoes, sliced into 1/4-inch thick rounds
• 1/4 cup parmesan cheese, shredded

Recipe

• 1 preheat oven to 375 degrees f.
• 2 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.
• 3 remove to a plate and repeat with the onion slices.
• 4 rub a baking dish with the garlic halves, then discard.
• 5 in the baking dish, layer the eggplant, onions, and tomato slices, alternating the vegetables in rows with slices overlapping.
• 6 drizzle a little more olive oil on top.
• 7 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.
• 8 remove the baking dish and set the oven to broil.
• 9 remove foil and sprinkle the tomatoes with the shredded cheese. broil to melt and brown the cheese, about 2 minutes.