Eggplant Zucchini Red Pepper And Parmesan Torte-torte Di Melanzane Zucchine Peperone E ParmigianoFrom mystic_river1 7 years ago
- 2 large onions (about 1 pound) shopping list
- 1 garlic clove shopping list
- About 1/2 cup extra virgin olive oil shopping list
- A 26 to 32-ounce container chopped tomatoes shopping list
- 1 tablespoon finely chopped fresh sage leaves shopping list
- 1 and 1/2 teaspoons finely chopped fresh thyme leaves shopping list
- 2 large eggplants (about 2 and 1/2 pounds total) shopping list
- 4 large zucchini (about 1 and 3/4 pounds total) shopping list
- 4 large red bell peppers shopping list
- 2 tablespoons unsalted butter shopping list
- 3 tablespoons all-purpose flour shopping list
- 1 cup milk shopping list
- 1 cup heavy cream shopping list
- 3 large eggs shopping list
- 6 ounces freshly grated parmigiano-reggiano cheese (about 2 cups) shopping list
How to make it
- Halve onions through root end and thinly slice.
- Finely chop garlic.
- In a large heavy skillet cook onions with salt to taste in 2 tablespoons olive oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes.
- Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated.
- Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick.
- Season mixture with salt and pepper and cool.
- Preheat oven to 450° F.
- Brush at least 2 shallow baking pans with some remaining olive oil.
- Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans.
- Brush eggplant slices with some remaining olive oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes.
- Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
- Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes.
- Cool zucchini 5 minutes and transfer to paper towels to drain.
- Quarter bell peppers lengthwise and discard stems, seeds, and ribs.
- Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining olive oil.
- Roast peppers in same manner until tender and lightly browned, about 20 minutes.
- Cool peppers 5 minutes and transfer to paper towels to drain.
- In a 1 and 1/2 to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour.
- Cook roux, whisking, 3 minutes and whisk in milk and cream.
- Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes.
- Remove pan from heat and cool sauce 5 minutes.
- Whisk in eggs, two thirds Parmigiano-Reggiano cheese, and salt and pepper to taste.
- Preheat oven to 400° F. and lightly oil a 14 x 10 x 2 and 1/2-inch or other 3 and 1/2-quart shallow baking dish.
- In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper.
- Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano cheese custard over it.
- Nestle half of zucchini in custard and season with salt and pepper.
- Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping.
- Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano cheese.
- Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes.
- Let torte stand 10 minutes before serving. Serves 6 to 8 as a main course or 10 as a side dish.
- That's it!
People Who Like This Dish 5
The Cookmystic_river1 Bradenton, Florida
The Rating8 people
Oh yum. This sounds fantastic. Great post. You have my 5 Mystic.chefmeow in Garland loved it
my friend will love this thank youminitindel in THE HEART OF THE WINE COUNTRY loved it
Saved this recipe Joymarie. I love the roasted vegetables, and the layering technique you used in this spectacular Italian recipe.
Thank you for sharing
trigger in loved it