Baked Eggplant Zucchini Tortino

(4 votes)

1 pound eggplant, peeled and quartered lengthwise
1 large spanish onion, peeled and cut in 1/4 inch slices
1/2 pound zucchini, sliced in 1/4 inch rounds
1/2 pound yellow squash, sliced in 1/4 inch rounds
1/3 cup olive oil
2 tablespoons parmigiano cheese
Batter
5 large eggs
1/2 cup olive oil
1/2 pint cream
3 tablespoons parmigiano cheese, grated
salt and pepper
1 teaspoon oregano

Preheat oven to 325.

Oil a deep 2 quart (8 cup) baking dish.

Heat 1/4 cup olive oil in large sauté pan 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 sauté 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.


Comments:

Made this for my family tonight........added garlic, sweet pepper and a red onion (didn't have a spanish onion). Also didn't have parmigio cheese so I used parmesan and topped with chedder. The kids each tried a bite or two and decidec to opt for sandwiches. My husband and I enjoyed the dish. Would make it again with some variations! Thanks for the recipe I will add it to my stash.
Martha, Minnesota


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