Baked Eggplant And Zucchini Parmigiano Tortino

Prep Time: 0 Minutes

Cook Time: 45 Minutes

Ready In: 45 Minutes

Servings: 6

This is an incredible dish that is so loaded with taste. Enjoy

Ingredients:

1 pound eggplant peeled and quartered lengthwise

1 large sweet 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 parmesan cheese

batter

5 large eggs

1/2 cup extra virgin olive oil

1/2 pint cream

3 tablespoons parmesan cheese grated

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon oregano

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.

By RecipeOfHealth.com