Baked Eggplant, Zucchini and Parmigiano Tortino

* Exported from MasterCook II *

Baked Eggplant, Zucchini and Parmigiano Tortino

Recipe By : Gilda Latzky (adapted from Union Square Cafe)
Serving Size : 1 Preparation Time :0:00
Categories : Italian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
-------BATTER---------------------
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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