Tomato and Eggplant Tian

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I will keep this recipe as one of the best. I just had leftovers from yesterday and can't keep off of it. I will peel mine next time. I carmelized my onions. I sprinkled a small bit of Italian breadcrumbs over the tomatoes to help absorb the moisture from them. Then I put some grated Gruyere over each of the sliced tomato.It was so tasty. That's the only cheese I had. I'll probably try another cheese next time. I also fried 3 garlic cloves that I put through the garlic press towards the end of carmelizing the onions. I then sprinkled Parmesan cheese over all before I baked. OMG!

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My husband stated he would like to have this again! Believe me, high praise indeed.

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I thought this was good. Not fabulous, but it was good. I decided to write a review partly in response to the earlier discussion about the price of an eggplant. I agree - our local stores sell it for $1.69 or more per pound. Most of them seem to weigh about a pound. Well, was I surprised when I walked into a new store the other day (might be get-you-in-the-door sales and eggplant was 69 cents per pound. So this eggplant cost me 69 cents. The tomato cost about 49 cents. The onion was from a bag that I paid about $4 for - but it had 10 - 12 onions in it (very large onions. In fact, this eggplant was large enough that i made the dish I'd planned, and used the leftover slices to make this recipe. I spent years avoiding eggplant because I didn't like it. Well, my tastes apparently changed, and I learned last Fall, when my employer provided a catered lunch that included roasted eggplant, that I can like it.

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I went to our local farmer's market yesterday specifically to purchase eggplant and tomatoes for this recipe.
I fixed it last night for supper and couldn't have been more thrilled with the taste of this delicious dish. The only thing that I did differently is to crush and add the clove of garlic (after rubbing it on the dish to the onions after they had cooked.
Be careful not to overcook for a more enjoyable texture.
I can't wait to make this again - it was outstanding!!

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Great combination of flavors. I added the minced garlic at bake time and fresh mozzarella. WOW!

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Loved this made with 2 crushed garlic cloves and Italian bread crumbs added to cheese. Glad I read reviewers' suggestions. Really needed a lot more olive oil to cook eggplant, too.

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whole family loved it. used shredded mozzarella instead of parmesan, put it on before covering to bake.

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My husband and I LOVED this dish the night of and as left overs (warm or cold. Instead of just drizzling olive oil over the top when baking, I used basil oil. You could also drizzle on warmed up pesto, or just add some fresh basil to the olive oil. I topped it with a little parmesan cheese before broiling. I'm making the dish again tomorrow for friends. It's pretty, healthy and delish!

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Melissa, from your mouth to God's ear would it only take one tablespoon of oil to sear the eggplant! :o I sprinkled the sliced eggplant with salt and let it sit to draw out the water (rinsing it afterwards and it still absorbed lots of oil. The dish came out quite good. I used a much larger pan and used two regular-sized eggplant with three large garden tomatoes and two medium sized onion. I too added extra garlic; I used about three large cloves which I put through the garlic press, added it to the bottom of the baking dish with some olive oil and crushed the remainder of the garlic on top, and sprinkled black pepper on top also. I omitted the salt on top because the eggplant slices tasted salted already. As my husband has a cheese phobia, I had to omit it but I did sprinkle it on top of mine after it was done.

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This is probably a great side dish when the recipe is followed to the letter...but that's not how I roll, so of course I used it as a launch to something that ended up a totally awesome meat and veggie casserole. Had a zucchini that needed to be used, so I added it sliced to the alternating veggies. I also threw some chopped red sweet pepper in, and covered the veggies with a mixture of browned sweet Italian sausage and left over pizza sauce. Baked uncovered for 25 minutes, then sprinkled shredded mozzarella over the top and baked another 5 minutes or so. Served with freshly grated Parmesan cheese. Some garlic bread on the side. Perfect meal, and great leftovers for lunch next day that had co-workers drooling. Thanks Melissa for awesome, easy, and inexpensive ideas. Keep them coming.