Summer Squash and Eggplant Tian

READY IN: 2hrs




  • Preheat oven to 400°F; brush a baking dish, such as a 9x13-inch baking pan or a shallow earthenware casserole, with olive oil.
  • To toast the breadcrumbs, heat 1 tablespoon of the olive oil over med-high heat in a small sauté pan.
  • Add the dried bread crumbs and stir until the crumbs begin to brown and get crunchy, about 2 minutes.
  • Remove from heat and let cool slightly; put the bread crumbs in a small bowl and stir in the garlic, thyme, parsley, and Parmesan; season bread crumbs to taste with salt and pepper; set aside.
  • Cut the stem off the eggplant, then slice it into ¼-inch rounds.
  • Cut the stems off the squash and slice them into ¼ inch rounds, slightly on the bias for zucchini-type or slender squash; set aside.
  • Melt the butter in a sauté pan over medium heat.
  • Cook the onions, stirring frequently, until soft, golden, and caramelized, about 15 minutes.
  • Season to taste with salt and pepper.
  • Spread the onions in the bottom of the baking dish; layer the eggplant and squash, in alternate rows, overlapping the vegetables and pushing the rows together a bit as you work to make more room.
  • You may have a few slices left over, depending on the shape of your baking dish.
  • Season the vegetables with salt and pepper and drizzle with the remaining 3 tablespoons olive oil.
  • Bake, uncovered, until the vegetables are almost tender, about 45 minutes.
  • Remove pan from oven and sprinkle the prepared bread crumbs evenly on top.
  • Return pan to oven and bake until the crumbs are golden and the vegetables are completely tender, about 25 minutes.
  • Serve immediately, directly from the baking dish.