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Baked Eggplant, Zucchini And Parmigiano Tortino

  • 1serving

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Eggplant - peeled and quartered lengthwise

  2. 1 Spanish onion, peeled, cut in

  3. 1/4" slices (large)

  4. 1/2 lb 227g / 8oz Zucchini - sliced in

  5. 1/2 lb 227g / 8oz Yellow squash - sliced in

  6. 1/4" rounds

  7. 1/3 cup 78ml Olive oil

  8. 2 tablespoons 30ml Parmigiano cheese

  9. Batter

  10. 5 Eggs (large)

  11. 1/2 cup 118ml Olive oil

  12. 1/2 Cream

  13. 3 tablespoons 45ml Parmigiano cheese - grated

  14. Salt and pepper

  15. 1 teaspoon 5ml Oregano

Instructions Jump to Ingredients ↑

  1. 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.

  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 minutes. Remove the foil and top with 2 tablespoons Parmigiano and bake for an additional 15 minutes or until set.

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