Baked Eggplant Zucchini And Parmesan Torte |
|
 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
BAKED EGGPLANT ZUCCHINI AND PARMESAN TORTE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Corbett Estate in Fate, Texas in 1986. Ingredients:
1/2 cup olive oil |
1 onion peeled then cut in half then cut into 1/4 slices |
1 medium eggplant peeled and quartered then cut into 1/4 slices |
1 zucchini washed and sliced in 1/4 rounds |
1 yellow squash washed and cut in 1/4 rounds |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
5 eggs |
4 tablespoons balsamic vinegar |
1 cup heavy cream |
1 cup grated parmesan cheese |
Directions:
1. Preheat oven to 325.
2. Heat 2 tablespoons of the olive oil over low heat in a medium sauté pan.
3. Cook onion stirring occasionally for 20 minutes then set aside.
4. In the same pan heat 4 tablespoons olive oil then add eggplant.
5. Cook over medium heat for 4 minutes then add zucchini and yellow squash.
6. Continue to sauté on medium heat until all vegetables are tender about 5 minutes.
7. Combine cooked vegetables with reserved onions then season with half the salt and pepper.
8. Allow to cool.
9. In a large mixing bowl beat the eggs.
10. Combine with 1 tablespoon oil, vinegar, cream, 2/3 cup cheese and remaining salt and pepper. Mix well to form a somewhat thick batter and stir in the sautéed vegetables.
11. Oil a square baking dish or casserole with remaining olive oil and pour in vegetable mixture.
12. Be sure mixture is level on all sides then cover with foil and bake 35 minutes.
13. Preheat broiler then remove foil from dish and sprinkle on the remaining cheese.
14. Bake until eggs are set about 15 minutes longer.
15. Just before serving place under broiler until cheese forms a golden crust.
16. Let rest 5 minutes and serve in squares.
|
|