Eggplant, Zucchini, and Tomato Tian Recipe (2024)

I made this recipe repeatedly all summer about 8 years ago and my family loved it! Then I couldn't remember where I got the recipe, so couldn't make it again. I'm so happy that I found it again. I do remember that my kids liked it best when I used sourdough to make the bread crumbs and cherry and grape tomatoes whole. I can't wait to make it again!

This was delicious... Even better than I'd anticipated! The only downside is that it's not super-quick for fast weeknight meals, and the fresh herbs aren't normally something that I have readily on hand. For the taste though, it's definitely worth making on nights when you have the time! It'd be a good side dish to serve company.

I used panko instead of making my own breadcrumbs but otherwise followed the recipe. Yum!

this was really good - I added onions, crushed croutons instead of baguette and used veggie broth

This is amazing and hard not to over eat!! I had some cubed and roasted eggplant in the freezer that I wanted to use. I didn't use zucchini because I didn't have any - so I layered the eggplant with tomato slices with Panko mixture as a reviewer suggested.....fresh herbs, not dried. Unbelievably delicious!

This was yummy. I cut back a little on the herbs because I didn't have fresh on hand. Otherwise followed the recipe as is. Will make this again.

This is excellent. Since it was hot and I refuse to have the oven and AC on at the same time, I grilled the eggplant and zucchini. It worked perfectly!

You can also substitute gluten free bread or make a crumble type topping gluten free. It does taste better with the more shallow dish.

Delicious! Used Ezekiel bread and doubled the recipe. Will make this again.

So, I found this recipe very interesting. It's obviously reminiscent of ratatouille but roasting the veggies beforehand left them a bit soft already and that's before you cook them for another hour. Maybe it draws the moisture out so they don't become too soggy when they cook in the oven. Anyhow, I did it anyway and it did turn out fantastically! I didn't peal the tomatoes before and it was fine. I think I'll even try it without pre-roasting next time. The bread crumb mixture was really the secret and was so delicious. I used my favorite baguette left over from the night before. Worked perfectly. I don't think I would skimp on any ingredients in the bread mixture as it was perfect. I was excited to try it because so many people raved about it and I was not disappointed. Cant wait to make it again actually! Did make it again without roasting the veggies beforehand and it was a bit slimy, so I will be pre-roasting them in the future.

Delicious. Also did not peel tomatoes. Will make again and again.

This was great and such an easy way to use my garden vegetables. I used shredded romano and less of it; summer squash; cherry and yellow pear tomato halves; and eggplant. I subbed a can of fire roasted tomatoes for the chicken broth, and used day old baguette. Doubled recipe and baked in a 5qt casserole for an hour at 375 and another 25 minutes at 300. Will make again and again.

Very tasty. Modified recipe by more than doubling garlic, used store purchased whole wheat bread crumbs (1/2 amount recipe called for) which gave it a nuttier flavor and used dried herbs of oregano, basil, parsley and thyme in the amount of the fresh herbs. Without the additional herbs and garlic the dish would have been bland.

This recipe is a standout. I use dried spices, if I don't have fresh ones on hand. I've made this recipe for several friends on numerous occasions. They've liked it so much, I've never had any leftovers.

We loved this Tian, I made it using commercial bread crumbs and also did not seed or peel the tomatoes. This is a wow dish, hard to stop nibbling at it. We will make this one again and again!

This is a fantastic recipe that has quickly become a go-to recipe in our home. The flavor is delicous, and it is a great way to use fresh vegetables from our farmer's market.

This was more delicious than I thought it would be! The only change I made was to add some protein and make it a true main dish. I salted and crumble up a package of extra firm tofu (undrained), then used it as a middle layer between the two veggie layers. Delish! Ground chicken or beef would probably work just as well.

I thought this was excellent! I make it as a main course and so far have made it on several occasions. bursting w/ flavours and vegetarian, this couldn't be better. very quick and easy to prepare. I had never cooked w/ eggplant before and now i'm in love with it. This recipe comes highly recommended!! I'll definitely be putting this into regular rotation as far as meals go! I don't have a food processor so i just use a blender and typically have to mash the baguette w/ my hands and rip it to shreds which does take a bit longer but no real big loss and the flavour stays in tact.

This recipe is fabulous! It was easy to prepare and cook and it is great as a main course as well as a side dish. I did not peel or seed the tomatoes which wasn't an issue. I would highly recommend this!

Great side dish with grilled chicken. Can even stand alone as main dish with some chick peas of parmesan.

Excellent, easy recipe to make. I did have a couple of changes: used twice as much zucchini and no eggplant and did not peel or seed the tomatoes. I also skipped the initial pan roasting step for 15 minutes. I will definitely make it again. Very easy and flavorful.

I've made this twice. The first time I followed the directions with the exception of using dried oregano and thyme and regular instead of Japanese eggplant. I served it with steak and it was very good. The only thing I did "wrong" is sliced the eggplant and zucchini too thin. The second time I didn't add the parmigiano cheese and used vegetable broth since I was taking it to a friend's who is vegan. I sliced the veggies thicker this time. I liked the veggies better but didn't like the missing cheese. I will make again for sure.

Yummmm. I used a whole wheat baguette and it was delicious! I served this over whole-wheat pasta as a main dish!

Excellent summer side dish, and very easy to throw together!

This turned out great! I did make some changes to simply though. I used bread crumbs instead of going through all the work of the french bread. I also suggest that you don't need to go to the effort of peeling and seeding the tomatoes, wouldn't make a difference and be MUCH quicker. I tend to buy too many vege's at once so this was a great way to use them with everything I had on hand.

Those with abundant zucchini and tomatoes from the garden gotta try this one. Really, very yummy and special. I used all zucchini since I had plenty and no eggplant. Otherwise, followed recipe. Easy and delicious. Will be a new go-to zucchini summer dinner.

This came out great and used a lot of current fresh ingredients. I put it together one evening and poured the broth on and baked it the next. I made the following modifications:I put some onions on the pans with the eggplant and squash when I roasted them. I also used Whole Wheat Panko crumbs instead of french bread. Fresh seasoning aren't out yet so I used dry. I also didn't peel the tomatoes, life is too short.

Fantastic! I made this for a friend and would make it again. The aromas were wonderful and the taste was satisfying yet the dish was light. I highly recommend it for any occasion.

Now finding this on the website, I didn't know it was considered a "side." We had it as our main for dinner, but thought it could have used like buttered pasta or something to break it up. I used Italian breadcrumbs (from a can) and then blended in all the herbs and garlic. The flavor is in the breadcrumb layers so don't skimp. We enjoyed it, and would most likely put on top of buttered linguine next time.

So easy to make and very flavorful! Will definitely make again to enjoy the flavors of summer!

I made this for a quick weeknight dinner and really enjoyed it! Granted, I did make a few changes. I substituted yellow squash for the eggplant and used dried oregano and thyme since that's what I had on hand. I substituted 1 cup panko for the french bread, skipping the food processor step. This amounted to half the quantity of breadcrumbs that the recipe called for, and it was still plenty. I also scaled back on the cheese a little and used homemade vegetable broth instead of chicken. During the baking, I sprayed the top with olive oil to get it crisp and golden. Light yet substantial, this could easily stand alone as a main course.

This was excellent. I used ends of multi-grain bread that was a bit old which made it even more healthier. Also we used regular eggplant and hot house tomatoes since that was available, and still came out great. We even ate it as a main course since it was very flavorful and the eggplant makes it more substantial.