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Baked Eggplant, Zucchini and Parmigiano Tortino

Baked Eggplant, Zucchini and Parmigiano Tortino is built on Eggplant Peeled And Quartered Lengthwise, Spanish Onion Peeled & Cut In Slices, Zucchini Sliced In Rounds, Yellow Squash Sliced In Rounds, and Olive Oil. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 1
• 1/2 lb
• 1/2 lb
• 1/3 cup
• 2 tbsp
• 5
• 1/2 cup
• 1/2 pt
• 3 tbsp
• 1 tsp

Method (preview)

1. 1

   Preheat oven to 325.

2. 2

   Oil a deep 2 quart (8 cup) baking dish.

3. 3

   Heat 1/4 cup olive oil in large saute pan and cook onion slices very slowly until tender, but not brown.

4. 4

   Remove from pan.

5. 5

   Add the other 1/4 cup olive oil to the pan and saute eggplant, zucchini and squash until tender.

6. 6

   Combine with the onion and season with salt, pepper and oregano.

7. 7

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

8. 8

   Pour into the prepared pan and cover with foil.

9. 9

   Bake for 45 minutes.

10. 10

    Remove the foil and top with 2 tablespoons Parmigiano and bake for an additional 15 mintues or until set.