Baked Eggplant, Zucchini and Parmigiano Tortino

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Baked Eggplant, Zucchini and Parmigiano Tortino - print recipe

Yield:

Ingredients:


1/2 cup	olive oil
1	onion (1 1/2 cups) peeled cut in half each half cut into 1/4" slices
1 med	eggplant (1 pound) peeled and quartered cut into 1/4" slices
1	zucchini (1/2 pound) washed & sliced in 1/4" rounds
1	yellow squash (1/2 pound) washed & cut in 1/4" rounds
1 tsp	kosher salt
1/4 tsp	freshly ground black pepper
5	eggs
80 ml	balsamic vinegar
1 cup	heavy cream
1 cup	grated Parmigiano-Reggiano

Method:

Preheat the over to 325 degrees.

Heat 2 tablespoons 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 minutes. Set aside.

In the same saute pan, heat 4 tablespoons olive oil and add the eggplant. Cook over medium heat for 3 to 4 minutes, then add the zucchini and the yellow squash. Continue to saute on medium heat until all the vegetables are tender, about 5 minutes. Combine the cooked vegetables with the reserved onions, season with half the salt and pepper, and allow to cool.

In a large mixing bowl, beat the eggs. Combine with 1 tablespoon olive oil, the balsamic vinegar, cream, 2/3 cup of the cheese, and remaining salt and pepper. Mix well to form a somewhat thick batter and stir in the sauteed vegetables.

Oil a 2 quart 9 inch round or square baking dish or casserole with the remaining tablespoon 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 minutes.

Preheat the broiler. Remove the foil from the dish and sprinkle on the remaining Parmigiano. Bake until the eggs are set, about 15 minutes longer. Just before serving, place the tortino under the broiler until the cheese forms a golden crust. Let rest for 5 minutes and serve in squares.

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