Baked Eggplant, Zucchini And Parmigiano Tortino

Baked Eggplant, Zucchini And Parmigiano Tortino

Course :	Italian
From:	HungryMonster.com
Serves:	1

Ingredients:

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

Preparation:

Preheat oven to 325. Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in large sauté‚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 sauté 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.