Eggplant, Zucchini, and Tomato Tian

Ingredients

• 1 pound beefsteak tomatoes peeled seeded cut into 1/4-inch-thick slices
• 0.3 teaspoon pepper black divided freshly ground
• 4 ounces bread baguette french
• 0.3 cup less-sodium chicken broth fat-free
• 2 tablespoons flat-leaf parsley fresh chopped
• 1.5 teaspoons thyme leaves fresh chopped
• 2  garlic cloves minced
• 1 pound baby eggplant 
• 1.5 tablespoons olive oil extra-virgin divided
• 2 teaspoons oregano fresh chopped
• 4 ounces parmigiano-reggiano cheese fresh grated
• 0.3 teaspoon salt divided
• 1 pound zucchini 

Equipment

• food processor
• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 37
2. Arrange eggplant and zucchini in a single layer on a baking sheet coated with cooking spray. Lightly coat vegetables with cooking spray.
3. Bake at 375 for 15 minutes. Arrange half of eggplant in a single layer in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Top with half of zucchini and half of tomato.
4. Drizzle 2 1/4 teaspoons oil evenly over vegetables.
5. Sprinkle vegetables evenly with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
6. Place bread in a food processor; process until coarse crumbs measure 2 cups.
7. Add cheese and next 4 ingredients (through garlic) to processor; process until combined.
8. Sprinkle 1 1/2 cups breadcrumb mixture evenly over tomato. Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper, and breadcrumb mixture.
9. Pour broth over top.
10. Bake at 375 for 1 hour or until vegetables are tender and topping is browned.