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  • Baked Eggplant And Zucchini And Parmigiana Tortino

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    Ingredients

    • 1 lb eggplant, peeled and quartered lengthwise
    • 1 lrg Spanish onion, peeled & cut in 1/4" slices
    • 1/2 lb zucchini, sliced in 1/4" rounds
    • 1/2 lb yellow squash, sliced in 1/4" rounds
    • 1/3 c. extra virgin olive oil
    • 2 Tbsp. parmesan cheese
    • 5 lrg Large eggs
    • 1/2 c. extra virgin olive oil
    • 1/2 pt cream
    • 3 Tbsp. parmesan cheese -- grated salt and pepper
    • 1 tsp oregano

    Directions

    1. Preheat oven to 325. Oil a deep 2 qt (8 c.) baking dish. Heat 1/4 c. extra virgin olive oil in large saute/fry pan and cook onion slices very slowly till tender, but not brown. Remove from pan. Add in the other 1/4 c. extra virgin olive oil to the pan and saute/fry eggplant, zucchini and squash till tender. Combine with the onion and season with salt, pepper and oregano.
    2. In the food processor, combine all ingredients for the batter. Place in a large bowl and combine with the cooked vegetables.
    3. Pour into the prepared pan and cover with foil. Bake for 45 min. Remove the foil and top with 2 Tbsp. Parmesan and bake for an additional 15 min or possibly till set.

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