Baked Eggplant and Zucchini and Parmigiana Tortino

(5 votes)

1 pound eggplant, peeled and quartered lengthwise
1 large Spanish onion, peeled and cut in 1/4-inch slices
1/2 pound zucchini, sliced in 1/4-inch rounds
1/2 pound yellow squash, sliced in 1/4-inch rounds
1/3 cup olive oil
2 tablespoons parmesan cheese
5 large eggs
1/2 cup olive oil
1 cup
3 tablespoons parmesan cheese, grated
salt and pepper
1 teaspoon oregano

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large saute pan and cook onion slices very slowly until tender, but not brown. Remove from pan. Add the other 1/4 cup olive oil to the pan and saute eggplant, zucchini and squash until tender. Combine with the onion and season with salt, pepper and oregano.

In the food processor, combine all ingredients for the batter. Place in a large bowl and combine with the cooked vegetables.

Pour into the prepared pan and cover with foil. Bake for 45 minutes. Remove the foil and top with 2 tablespoons Parmesan and bake for an additional 15 minutes or until set.


1 cup of WHAT in the batter? There is a word missing.
Anonymous, Location not stated.

just a cup, medium size is best. ensure its clean
Anonymous, Location not stated.

Duh, I think it must be flour.
Anonymous, Location not stated.

I think it's cream. I've seen this recipe elsewhere.
Anonymous, Location not stated.

It is a cup of heavy cream, I have made this recipe and it is wonderful.
Shelley, Atlanta

this 1 Cup of cream. and I love this recipe. what is great is when you can go out to your vegetable garden and pick some of the vegetables to make this. eggplant, squash. tastes great.
james, Kingsburg , Ca. U.S.A.

The batter for this receipe has an ingredient missing. It indicates 1cup and then nothing more. 1cup of what? I am assuming flour? But I want to make sure.
Ronnie, Grants Pass, Or

its one cup of heavy cream, an essential ingredient in Tortino
steve, Location not stated.

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