Baked eggplant, zucchini, and parmigiano tortino

Yield: 4 servings

Measure Ingredient
½ cup Olive Oil
1 Spanish Onion, Peeled, Cut In Half, -- cut in 1/4" slices
1 medium Eggplant, Peeled, Quartered cut in 1/4" slices
1 Zucchini, Washed -- slice in 1 1/4" rounds
1 Yellow Squash, Washed -- cut in 1/4" rounds
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper -- freshly ground
5 Eggs
4 tablespoons Balsamic Vinegar
1 cup Heavy Cream
1 cup Parmigiano-Reggiano -- grated

1. Preheat the oven to 325 F.

2. Heat 2 Tbs of the olive oil over low heat in a medium saute pan and cook the onion, stirring occasionally, until very tender and golden colored, 15 to 20 mins. Set aside.

3. In the same saute pan, heat 4 Tbs olive oil and add the eggplant.

Cook over medium heat for 3 to 4 mins, then add the zucchini and the yellow squash. Continue to saute on medium heat until the vegetables are tender, about 5 mins. Combine the cooked vegetables with the reserved onions, season with half the salt and pepper, and allow to cool.

4. In a large mixing bowl, beat the eggs. Combine with 1 Tbs olive oil, the balsamic vinegar, cream, ⅔ cup of the cheese, and remaining salt and pepper. Mix well to form a somewhat thick batter and stir in the sauteed vegetables.

5. Oil a 2-qt, 9-inch round or square baking dish or casserole with the remaining Tbs of olive oil and pour in the tortino mixture. Be sure the mixture is level on all sides. Cover the dish with foil and bake for 35 to 40 mins.

6. Preheat the broiler. Remove the foil from the dish and sprinkle on the remaining Parmagiano. Bake until the eggs are set, about 15 mins.

longer. Just before serving, place the tortino under the broiler until the cheese forms a golden crust. Let rest for 5 mins and serve in squares. Serves 4 as a main dish, 6 as a side dish.

Recipe By : The Union Square Cafe Cookbook - ISBN 0-06-017013-1 From: Dan Klepach Date: 08-24-95 (23:14) (159) Fido: Cooking

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