*  Exported from  MasterCook II  *
 
              Baked Eggplant, Zucchini and Parmigiano Tortino
 
 Recipe By     : Gilda Latzky (adapted from Union Square Cafe)
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Italian                          Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         eggplant, peeled and quartered lengthwise
    1      large         Spanish onion, peeled & cut in 1/4″ slices
      1/2  pound         zucchini, sliced in 1/4″ rounds
      1/2  pound         yellow squash, sliced in 1/4″ 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
                         salt and pepper
    1      teaspoon      oregano
 
 Preheat oven to 325.
 
 Oil a deep 2 quart (8 cup) baking dish.  Heat 1/4 cup olive oil in large
 saute 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 saute
 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
 mintues or until set.
 
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