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Correo Electrónico
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Ingredientes
- 1 lb eggplant, peeled and quartered lengthwise
- 1 lrg Spanish onion, peeled & cut in 1/4" slices
- 1/2 lb zucchini, sliced in 1/4" rounds
- 1/2 lb yellow squash, sliced in 1/4" rounds
- 1/3 c. extra virgin olive oil
- 2 Tbsp. parmesan cheese
- 5 lrg Large eggs
- 1/2 c. extra virgin olive oil
- 1/2 pt cream
- 3 Tbsp. parmesan cheese -- grated salt and pepper
- 1 tsp oregano
Direcciones
- Preheat oven to 325. Oil a deep 2 qt (8 c.) baking dish. Heat 1/4 c. extra virgin olive oil in large saute/fry pan and cook onion slices very slowly till tender, but not brown. Remove from pan. Add in the other 1/4 c. extra virgin olive oil to the pan and saute/fry eggplant, zucchini and squash till 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 min. Remove the foil and top with 2 Tbsp. Parmesan and bake for an additional 15 min or possibly till set.
