- Prep time 35 minutes
- Total time 1 hour & 55 minutes
- Portion size 6 servings
Preheat oven to 400°F; grease 10-inch glass pie plate.
Spread zucchini, eggplants and onions on paper towel–lined baking sheet in single layer. Sprinkle with salt and let stand 15 minutes. Meanwhile, in small bowl, combine oil, garlic, oregano leaves and thyme leaves; set aside.
Rinse zucchini, eggplant and onion slices in cold water and pat dry. In prepared pie plate, arrange vegetables and tomato slices, alternating and overlapping tightly, in single layer rosette. Brush vegetables with reserved oil mixture; season with salt and pepper.
Bake until vegetables are tender, about 1 hour. Remove tian from oven. Cover with cheese slices and broil until cheese is melted, about 5 minutes. Let stand 10 minutes before serving.
Nutritional facts PER SERVING: about
- Iron 0.7 mg
- Fibre 5 g
- Sodium 250 mg
- Sugars 8 g
- Protein 6 g
- Calories 150
- Total fat 8 g
- Cholesterol 20 mg
- Saturated fat 3 g
- Total carbohydrate 13 g