Baked Eggplant Zucchini And Parmigiano Tortino

Serving Size : 1
Ingredients

for prepare Baked Eggplant Zucchini And Parmigiano Tortino

:

Amount	Measure	Ingredient - Preparation Method
1	pound	eggplant - peeled and
quartered lengthwise baked eggplant zucchini and parmigiano tortino
1	large	Spanish onion, peeled, cut in 1/4" slices
1/2	pound	zucchini - sliced in 1/4"
rounds baked eggplant zucchini and parmigiano tortino
1/2	pound	yellow squash - sliced in 1/4"
rounds baked eggplant zucchini and parmigiano tortino
1/3	cup	olive oil
2	tablespoons	parmigiano cheese
batter: baked eggplant zucchini and parmigiano tortino
5	large	eggs
1/2	cup	olive oil
1/2	pint	cream
3	tablespoons	parmigiano cheese - grated
salt and pepper baked eggplant zucchini and parmigiano tortino
1	teaspoon	oregano

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large sautй‚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 sautй 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 Parmigiano and bake for an additional 15 minutes or until set.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .