1 large onion, peeled and thinly sliced
1 medium eggplant sliced Into 1/3 inch rounds
2 zucchini, ends removed and sliced lengthwise…
2 red peppers, roasted and peeled
2 ripe red beefsteak tomatoes
3 large potatoes
Olive oil
Salt and pepper
1 teaspoon dried oregano
Finely minced fresh basil and parsley
3/4 cup grated Parmesan cheese
Directions:
Cook the onion slices in 2 tablespoons olive oil until the are very soft and beginning to brown, then season with salt and pepper.
Preheat the broiler and lightly oil a baking sheet. Place the eggplant slices on the baking sheet, and brush the tops of the slices with a little oil. Broil until fork tender and lightly browned on both sides, and then cook the zucchini and potato slices the same way.
Preheat oven to 375 degrees F.Lightly grease a spring-form pan and begin by laying down potato slices slightly overlapping to cover the bottom.
Mix together about 1/2 cup of olive oil, and 2 tablespoons of each of the minced basil and parsley.
Add the oregano and season with salt and pepper.
Lightly brush the top of the potatoes with the seasoned oil and sprinkle with a little of the grated cheese.
Begin to layer the rest of the vegetables on top of the potatoes in the same manner brushing with a little oil in between and sprinkling each layer with a little cheese finishing with a layer of potatoes.
Place the spring-form pan into another larger dish to catch any juices that escape and bake the Tiella for about 30 minutes.
If it begins to brown too much on top, cover the top with foil.
Allow to cool to room temperature before serving.
1 large eggplant, cut into 1/4-inch slices
4 medium zucchini or yellow squash, cut into 1/4-inch slices
2 portobello mushrooms, cut into…
1/4-inch slices
1/2 cup extra virgin olive oil, or more as needed
Salt and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic
1/4 cup chopped fresh basil leaves
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs, preferably fresh.
1. Heat oven to 400 degrees. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil. Roast or grill vegetables on both sides until soft.
2. Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used. Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
3. Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.
Yield: 4 to 6 servings
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