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La Belle Cuisine - More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...
is an act of integrity, and faith."
Baked Eggplant,
Zucchini and
Parmigiano Tortino
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"Cookery is not chemistry. It is an
art. It requires instinct
and taste
rather than exact measurements."
~ Marcel Boulestin
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La Belle Cuisine
Baked Eggplant, Zucchini and
Parmigiano Tortino
Union Square Cafe Cookbook:
160 Favorite Recipes from
New York's Acclaimed Restaurant
by Danny Meyer and Michael Romano,
1994, HarperCollins
 
“Crusty and chock-full of delicious vegetable, this easy-to-prepare dish
is
versatile enough to be enjoyed as an appetizer, side dish, or even as a
main
course
– accompanied by a green salad and some good bread.
At the restaurant we
serve
the tortino alongside our grilled loin veal
chop,
but it would taste equally
good
with almost any other grilled or
roast meat.
Once you get the knack of
making this tortino, you can vary its flavor
by
substituting other
vegetables like asparagus, artichokes, leeks, or
fennel
for the eggplant and
zucchini. The tortino can be prepared as
far as two
days in advance of
serving. In that case, hold off topping
with the
Parmigiano and browning until just before you are ready
to serve.”
Serves 4
as a main course, 6 as a side dish
1/2 cup olive oil
1 Spanish onion, peeled, cut in half,
and each half cut into
1/4-inch
slices (1 1/2 cups)
1 medium eggplant (1 pound),
peeled, quartered and cut into
1/4-inch slices
1 zucchini (1/2 pound ) washed and
sliced into 1/4-inch rounds
1 yellow squash (1/2 pound) washed
and cut into 1/4-inch rounds
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 eggs
4 tablespoons balsamic vinegar
1 cup heavy cream
1 cup grated Parmigiano-Reggiano (3 ounces)
1. Preheat the oven to 325 degrees F.
2. Heat 2 tablespoons of the olive oil over low heat in a medium sauté
pan
and cook the onion, stirring occasionally, until very tender and
golden
colored, 15 to 20 minutes. Set aside.
3. In the same sauté pan, heat 4 tablespoons olive oil and add the egg-
plant.
Cook over medium heat for 3 to 4 minutes, then add the
zucchini and
yellow
squash. Continue to sauté on medium heat
until all the vegetables are
tender, about 5 minutes. 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 tablespoon
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 sautéed
vegetables.
5. Oil a 2-quart, 9-inch round or square baking dish or casserole with
the
remaining tablespoon 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 minutes.
6. Preheat the broiler. Remove the foil from the dish and sprinkle on
the
remaining Parmigiano. Bake until the eggs are set, about 15
minutes
longer.
Just before serving, place the tortino under the
broiler until
the cheese
forms a golden crust. Let rest for 5 minutes
and serve
in squares.
Featured Archive Recipes:
Baked Fennel w/
Parmigiano-Reggiano
Ratatouille Riot
The Elegant Eggplant
More from The Union Square Cafe:
Creamed Spinach
Fagioli alla Toscana
Fagioli all' Uccelletto
Herb-Roasted Rack of Veal
Mashed Potatoes with Four Variations
Roasted-Vegetable and Goat-Cheese Terrine
Three-Grain Pilaf with Almonds
and Shiitake Mushrooms
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