Eggplant, Zucchini, and Tomato Tian

(17) Course Side Dishes

Ingredients in this Recipe

1 1/2 tablespoons extra virgin olive oil, divided
1 1/2 teaspoons chopped fresh thyme
1 cup (4 ounces) grated fresh Parmigiano Reggiano cheese
1 pound Japanese eggplant, cut diagonally into 1/4 inch thick slices
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4 inch thick slices
1 pound zucchini, cut diagonally into 1/4 inch thick slices
1/4 cup fat free, less sodium chicken broth
1/4 teaspoon freshly ground black pepper, divided
1/4 teaspoon salt, divided
2 garlic cloves, minced
2 tablespoons chopped fresh flat leaf parsley
2 teaspoons chopped fresh oregano
4 ounces French bread baguette
Cooking spray

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