Baked Eggplant, Zucchini And Parmigiano Tortino

Recipe Ingredients

1 lb	454g / 16oz	Eggplant - peeled and quartered lengthwise
1		Spanish onion, peeled, cut in 1/4" slices (large)
1/2 lb	227g / 8oz	Zucchini - sliced in 1/4" rounds
1/2 lb	227g / 8oz	Yellow squash - sliced in 1/4" rounds
1/3 cup	78ml	Olive oil
2 tablespoons	30ml	Parmigiano cheese
		Batter
5		Eggs (large)
1/2 cup	118ml	Olive oil
1/2		Cream
3 tablespoons	45ml	Parmigiano cheese - grated
		Salt and pepper
1 teaspoon	5ml	Oregano

Recipe Instructions

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large sauteepan and cook onion slices very slowly until tender, but not brown. Remove from pan. Add the other 1/4 cup olive oil to the pan and saute eggplant, zucchini and squash until tender. Combine with the onion and season with salt, pepper and oregano.

In the food processor, combine all ingredients for the batter. Place in a large bowl and combine with the cooked vegetables.

Pour into the prepared pan and cover with foil. Bake for 45 minutes. Remove the foil and top with 2 tablespoons Parmigiano and bake for an additional 15 minutes or until set.

Source:
Gilda Latzky (adapted from Union Square Cafe)

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.