Tian of Eggplant and Tomato

Rozanne Gold

 

1 large eggplant

tsp. salt

4 large yellow onions, peeled

8 ripe tomatoes

3 T. dried basil leaves

1 T. dried thyme leaves

6 T. grated parmesan cheese

1/3 c. fruity olive oil

 

Peel the eggplant.  Slice into thin rounds and sprinkle with salt.  Put in a colander and let drain 30 minutes.  Slice the onions and tomatoes very thin.  Preheat the oven to 300 degrees.  In a 12 x 8-inch rectangular or oval baking dish, place a layer of onions, top with a layer of eggplant, using half the eggplant then a layer of tomatoes, using half of these.  Sprinkle with 1 T. basil and 1 tsp. thyme.  Repeat this process.

           

Make a final layer of thinly sliced onion.  Sprinkle with the cheese and remaining basil and thyme.  Pour olive oil evenly over the vegetables and bake for 3 hours, uncovered.  Several times during baking, press down the vegetables with a spatula.  Remove from oven and drain liquid from the tian.  Serve hot, cut into squares or thick slices.