Recipe courtesy of Tracy O'Grady
Save Recipe Print
53 min
25 min
3 min
25 min
6 to 8 appetizer servings



Preheat the oven to 300 degrees F.

Place 1/2-teaspoon extra virgin olive oil in a saute pan and add garlic cloves and bacon. Cook until bacon is slightly crisp. Blot the salted eggplant with paper towels to dry slightly. Discard 1/2 of the fat and add the eggplant. Cook until tender, season with fresh thyme, salt, and pepper. Drain and remove garlic.

In 2 separate saute pans add the remaining extra virgin olive oil and gently saute the red and yellow peppers until tender. Season with salt, pepper, and basil chiffonade. Drain. Form the tians by placing a layer of eggplant in a ring mold and packing it down gently. Next, add a layer of red peppers, then eggplant, finishing up with yellow peppers. Pack everything down gently. Warm when ready to serve and place on a piece of fried eggplant.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Eggplant Parmigiana

Recipe courtesy of Alex Guarnaschelli

Eggplant Lasagna

Recipe courtesy of Danny Boome

Eggplant Parmesan Meatloaf

Recipe courtesy of Giada De Laurentiis

One Sheet Crispy Eggplant Parm

Recipe courtesy of Jeff Mauro

Gluten-Free Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Lightened Chicken and Eggplant Parmesan

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Fried Rice

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories