Eggplant, Zucchini, Red Pepper, and Parmesan Torte Recipe

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Eggplant, Zucchini, Red Pepper, and Parmesan Torte
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Ingredients:

Directions:

  1. Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, until any liquid onions give off is evaporated. Add tomatoes with juice, sage, and thyme and simmer, stirring occasionally, until excess liquid is evaporated and mixture is very thick. Season mixture with salt and pepper and cool. Preheat oven to 450°F. Brush at least 2 shallow baking pans with some remaining oil.
  2. Cut eggplants crosswise into 1/3-inch-thick rounds and arrange in one layer in baking pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20 minutes. Cool eggplant 5 minutes and transfer with a slotted spatula to paper towels to drain.
  3. Cut zucchini lengthwise into 1/3-inch-thick slices and roast in same manner until tender and pale golden, about 25 minutes. Cool zucchini 5 minutes and transfer to paper towels to drain.
  4. Quarter bell peppers lengthwise and discard stems, seeds, and ribs. Arrange peppers, skin sides up, in oiled baking pans and brush with some remaining oil. Roast peppers in same manner until tender and lightly browned, about 20 minutes. Cool peppers 5 minutes and transfer to paper towels to drain.
  5. In a 1 1/2- to 2-quart heavy saucepan melt butter over moderately low heat and whisk in flour. Cook roux, whisking, 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer, whisking occasionally, 2 minutes. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, two thirds Parmigiano-Reggiano, and salt and pepper to taste.
  6. Preheat oven to 400°F. and lightly oil a 14- x 10- x 2 1/2-inch or other 3 1/2-quart shallow baking dish. In baking dish arrange half of eggplant, overlapping slices to form an even layer, and season with salt and pepper. Top eggplant with half of tomato mixture, spreading evenly, and pour about one third Parmigiano-Reggiano custard over it. Nestle half of zucchini in custard and season with salt and pepper. Top zucchini with half of peppers. Repeat layering, reserving half of remaining custard for topping. Pour reserved custard over final layer of peppers and sprinkle with remaining grated Parmigiano-Reggiano.
  7. Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 536.95 Kcal (2248 kJ)
Calories from fat 361.18 Kcal
% Daily Value*
Total Fat 40.13g 62%
Cholesterol 156.91mg 52%
Sodium 274.81mg 11%
Potassium 766.81mg 16%
Total Carbs 27.72g 9%
Sugars 15.64g 63%
Dietary Fiber 8.05g 32%
Protein 17.46g 35%
Vitamin C 90.6mg 151%
Vitamin A 2mg 67%
Iron 34.3mg 191%
Calcium 120.5mg 12%
Amount Per 100 g
Calories 83.64 Kcal (350 kJ)
Calories from fat 56.26 Kcal
% Daily Value*
Total Fat 6.25g 62%
Cholesterol 24.44mg 52%
Sodium 42.81mg 11%
Potassium 119.44mg 16%
Total Carbs 4.32g 9%
Sugars 2.44g 63%
Dietary Fiber 1.25g 32%
Protein 2.72g 35%
Vitamin C 14.1mg 151%
Vitamin A 0.3mg 67%
Iron 5.3mg 191%
Calcium 18.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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