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La Belle Cuisine - More Vegetable Recipes

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Baked Eggplant, Zucchini and
Parmigiano Tortino

 

 

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Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
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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

Alibris 

“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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