Eggplant Tian

• From: Delicious Living Magazine

Ingredients

• 1 eggplant, peeled and sliced 1/4-inch (0.5cm) thick

• 5 Roma tomatoes, sliced 1/4-inch (0.5cm) thick

• 1 red onion, sliced 1/4-inch (0.5cm) thick

• 2 Tbs extra-virgin olive oil

• 1 tsp salt (sea salt if on a corn-free diet*)

• 1 Tbs fresh thyme, finely chopped

• 6 cloves garlic, finely minced

• 1/2 cup freshly grated Parmesan cheese, or Parmesan-style soy cheese*

Tians are wonderfully simple stewed vegetable casseroles. They’re best served slightly warm or at room temperature.

Directions

• Preheat oven to 400°F (205°C). Lightly grease a 9x13-inch (23 X33 cm) casserole with olive oil. Layer half of the eggplant, tomatoes, onion, olive oil, salt, thyme and garlic in the casserole. Repeat once. Cover dish tightly with aluminum foil or oven-proof lid.
• Bake 50 minutes. Remove foil; sprinkle top with cheese. Bake an additional 10 minutes.
• Remove from oven, and let stand 15 minutes before serving.