loveandlemons
Eggplant and Squash Tian
“Late summer” has finally happened here in Austin… it’s warm and sunny, as opposed to hot and muggy, and it…
👥 8 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●baking dish
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350 degrees. Slice the eggplant, zucchini, summer squash, and tomatoes crosswise into ½-inch thick slices. Heat the oil in a large skillet over medium-high heat. In batches, add the eggplant slices and cook, flipping once, until both sides are golden brown, about ⏱️ 5 minutes. Drain on paper towels and sprinkle with salt.
large eggplant1medium zucchini1medium tomatoes4salt
2
Oil a large baking dish or tian. Make a pinwheel pattern of the eggplant, zucchini, summer squash and tomato slices, layering in the onions and garlic, until all the vegetables are used.
large eggplant1medium zucchini1medium onion, thinly sliced1garlic, thinly sliced2 cloves
3
Whisk together the eggs, cream, parmesan, basil and red pepper, season with salt and pepper, and pour into the baking dish. Bake the tian until the vegetables are tender, the custard is set, and the top is nicely browned, ⏱️ 45 minutes to ⏱️ 1 hour. Serve right from the baking dish.
eggs4cream1 cupsalt
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