Baked Eggplant, Zucchini and Parmigiano Tortino
Try this Baked Eggplant, Zucchini and Parmigiano Tortino recipe, or contribute your own. "Vegetables" and "Dinner" are two of the tags cooks chose for Baked Eggplant, Zucchini and Parmigiano Tortino.
"This was a great dish for using lots of garden vegetables. My family loves breakfast-style foods for any meal, so the dish was well-received even as leftovers."- brettnleosmom
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|1 poundEggplant; peeled and quartered lengthwise|
|1 largeSpanish onion; peeled, cut|
|1/2 poundZucchini; sliced in 1/4"|
|1/2 poundYellow squash; sliced in rounds|
|1/3 cupolive oil|
|2 tablespoonsParmigiano cheese|
|Salt and pepper|
|-- Batter --|
|1/2 cupolive oil|
|1/2 cupNon Fat Cream|
|3 tablespoonParmesan cheese|
Baked Eggplant, Zucchini and Parmigiano Tortino Preparation
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 minutes or until set. Recipe by: Gilda Latzky (adapted from Union Square Cafe) Converted by MM_Buster v2.0n.
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