Baked Eggplant And Zucchini Parmigiano Tortino Recipe

Directions:

1. Preheat oven to 325 then oil a deep baking dish.
2. Heat 1/4 cup oil in large sauté pan and cook onion slices very slowly until tender but not brown.
3. Remove from pan then add remaining oil sauté eggplant, zucchini and squash until tender.
4. Combine with onion and season with salt, pepper and oregano.
5. In food processor combine all batter ingredients.
6. Place in a large bowl and combine with cooked vegetables.
7. Pour into prepared pan and cover with foil then bake 45 minutes.
8. Remove foil and top with 2 tablespoons parmesan and bake an additional 15 minutes or until set.