Monday, January 3, 2011

Baked Eggplant, Zucchini and Parmigiano Tortino

  Baked Eggplant, Zucchini and Parmigiano Tortino
Recipe By : Gilda Latzky (adapted from Union Square Cafe) Mastercook
  1   pound  eggplant, peeled and quartered lengthwise
   1  large Spanish onion, peeled & cut in 1/4" slices
     1/2  pound  zucchini, sliced in 1/4" rounds
     1/2  pound yellow squash, sliced in 1/4" rounds
     1/3  cup olive oil
   2 tablespoons   parmigiano cheese
   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
saute 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 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
mintues or until set.

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