Baked Eggplant Zucchini and Parmesan Torte
From chefmeow 15 years agoIngredients
- 1/2 cup olive oil shopping list
- 1 onion peeled then cut in half then cut into 1/4" slices shopping list
- 1 medium eggplant peeled and quartered then cut into 1/4" slices shopping list
- 1 zucchini washed and sliced in 1/4" rounds shopping list
- 1 yellow squash washed and cut in 1/4" rounds shopping list
- 1 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 5 eggs shopping list
- 4 tablespoons balsamic vinegar shopping list
- 1 cup heavy cream shopping list
- 1 cup grated parmesan cheese shopping list
How to make it
- Preheat oven to 325.
- Heat 2 tablespoons of the olive oil over low heat in a medium sauté pan.
- Cook onion stirring occasionally for 20 minutes then set aside.
- In the same pan heat 4 tablespoons olive oil then add eggplant.
- Cook over medium heat for 4 minutes then add zucchini and yellow squash.
- Continue to sauté on medium heat until all vegetables are tender about 5 minutes.
- Combine cooked vegetables with reserved onions then season with half the salt and pepper.
- Allow to cool.
- In a large mixing bowl beat the eggs.
- Combine with 1 tablespoon oil, vinegar, cream, 2/3 cup cheese and remaining salt and pepper. Mix well to form a somewhat thick batter and stir in the sautéed vegetables.
- Oil a square baking dish or casserole with remaining olive oil and pour in vegetable mixture.
- Be sure mixture is level on all sides then cover with foil and bake 35 minutes.
- Preheat broiler then remove foil from dish and sprinkle on the remaining cheese.
- Bake until eggs are set about 15 minutes longer.
- Just before serving place under broiler until cheese forms a golden crust.
- Let rest 5 minutes and serve in squares.
The Rating
Reviewed by 4 people-
beautiful dish! thank you foodie friend lol
mystic_river1 in Bradenton loved it -
You've got some fabulous recipes, this being one of them! Thanks, I'll definitely be making this. Thanks......j
juliecake in Bluffdale loved it -
Gosh, I wish my eggplants in my garden, would hurry and come in. I am cooking this fabulous recipe!
bluewaterandsand in GAFFNEY loved it
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