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Baked Eggplant, Zucchini and
Parmigiano Tortino

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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-dull of delicious vegetables, 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 eggplant. 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 vege-
tables 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.

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