1/2 c Olive Oil -in 1/4″ rounds
1 Spanish Onion, Peeled, Cut 1 ts Kosher Salt
-In Half, — cut in 1/4″ 1/4 ts Black Pepper — freshly
-slices -ground
1 md Eggplant, Peeled, Quartered 5 Eggs
-cut in 1/4″ slices 4 tb Balsamic Vinegar
1 Zucchini, Washed — slice in 1 c Heavy Cream
-1 1/4″ rounds 1 c Parmigiano-Reggiano —
1 Yellow Squash, Washed — cut -grated
1. Preheat the oven to 325 F.
2. Heat 2 Tbs of the olive oil over low heat in a medium saute pan
and cook the onion, stirring occasionally, until very tender and
golden colored, 15 to 20 mins. Set aside.
3. In the same saute pan, heat 4 Tbs olive oil and add the eggplant.
Cook over medium heat for 3 to 4 mins, then add the zucchini and the
yellow squash. Continue to saute on medium heat until the vegetables
are tender, about 5 mins. Combine the cooked vegetables with the
reserved onions, season with half the salt and pepper, and allow to
cool.
4. In a large mixing bowl, beat the eggs. Combine with 1 Tbs olive
oil, the balsamic vinegar, cream, 2/3 cup of the cheese, and
remaining salt and pepper. Mix well to form a somewhat thick batter
and stir in the sauteed vegetables.
5. Oil a 2-qt, 9-inch round or square baking dish or casserole with
the remaining Tbs of olive oil and pour in the tortino mixture. Be
sure the mixture is level on all sides. Cover the dish with foil and
bake for 35 to 40 mins.
6. Preheat the broiler. Remove the foil from the dish and sprinkle on
the remaining Parmagiano. Bake until the eggs are set, about 15 mins.
longer. Just before serving, place the tortino under the broiler
until the cheese forms a golden crust. Let rest for 5 mins and serve
in squares. Serves 4 as a main dish, 6 as a side dish.
Yields
4 servings