Baked Eggplant, Zucchini and Parmigiano Tortino
1/2 cup olive oil
Preheat the oven to 325 degrees F.
1 Spanish onion, peeled, cut in half, and each half cut into
1/4-inch slices (1 1/2 cups)
1 medium eggplant (1 pound), peeled, quartered and cut into 1/4-inch slices
1 zucchini (1/2 pound ) washed and sliced into 1/4-inch rounds
1 yellow squash (1/2 pound) washed and cut into 1/4-inch rounds
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons balsamic vinegar
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (3 ounces)
Heat 2 tablespoons of the olive oil over low heat in a medium sauté pan and cook the onion, stirring occasionally, until very tender and golden colored, 15 to 20 minutes. Set aside.
In the same sauté pan, heat 4 tablespoons olive oil and add the eggplant. Cook over medium heat for 3 to 4 minutes, then add the zucchini and yellow squash. Continue to sauté on medium heat until all the vegetables are tender, about 5 minutes. Combine the cooked vegetables with the reserved onions, season with half the salt and pepper, and allow to cool.
In a large mixing bowl, beat the eggs. Combine with 1 tablespoon olive oil, the balsamic vinegar, cream, 2/3 cup of the cheese, and remaining salt and pepper. Mix well to form a somewhat thick batter and stir in the sautéed vegetables.
Oil a 2-quart, 9-inch round or square baking dish or casserole with the remaining tablespoon of olive oil and pour in the tortino mixture. Be sure the mixture is level on all sides. Cover the dish with foil and bake for 35 to 40 minutes.
Preheat the broiler. Remove the foil from the dish and sprinkle on the remaining Parmigiano. Bake until the eggs are set, about 15 minutes longer. Just before serving, place the tortino under the broiler until the cheese forms a golden crust. Let rest for 5 minutes and serve in squares.
Serves 4 as a main course, 6 as a side dish
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