First time effort for me today at making French Tian. I have some questions at the end. But first: it's a generally vegetarian kind of gratin or thin casserole of carefully layered uniform slices of 3 or more things like tomato, potato, summer squash, eggplant and various approaches to integrating onion, garlic, olive oil herbs, etc. Heard about this first last weekend when the Splendid Table radio show had actor Stanley Tucci sharing this recipe, which he calls, with his Italian focus, vegetable parmesan:
Ina Garten has several where the elements are similar, although the cut is different and the cheese, e.g. (note here, the photo shows before cooking, and you need to watch :
Any thoughts about my current plans?
1. Mean to season and perhaps give a light oiling to the sliced vegetables before they are tightly layered against each other.
2. I mean to take the onions to a big darker stage than is shown on the Ina Garten video before assembly.
3. While the main idea of this dish is that moisture from the vegetables is part of what binds this together, I think I'l presault or even par-hake the eggplant to reduce the bitterness of its moisture.
4 Finally, I wonder if anyone knows how suitable this is as a make-ahead dish for a day or two later? It seems possible that the veggies, esp. if already salted, might start to cure or deconstruct in a way that, who knows, could be great, but different.
Thanks for any thoughts.
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