Courgette Flowers on a Market Stall
Courgette Flowers...Market Stall
Marc O. Finley
Buy This at




WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Vegetable Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Baked Eggplant, Zucchini and
Parmigiano Tortino
Taste the international flavors of

"Cookery is not chemistry. It is an art. It requires instinct
and taste rather than exact measurements."

~ Marcel Boulestin

Recipe of the Day Categories:

 WB01507_.gif (1247 bytes)  Recipe Home

 WB01507_.gif (1247 bytes)  Recipe Index

 WB01507_.gif (1247 bytes)  Recipe Search 

 WB01507_.gif (1247 bytes)  Appetizers

 WB01507_.gif (1247 bytes)  Beef

 WB01507_.gif (1247 bytes)  Beverage

 WB01507_.gif (1247 bytes)  Bread

 WB01507_.gif (1247 bytes)  Breakfast  

 WB01507_.gif (1247 bytes)  Cake

 WB01507_.gif (1247 bytes)  Chocolate

 WB01507_.gif (1247 bytes)  Cookies

 WB01507_.gif (1247 bytes)  Fish

 WB01507_.gif (1247 bytes)  Fruit

 WB01507_.gif (1247 bytes)  Main Dish

 WB01507_.gif (1247 bytes)  Pasta

 WB01507_.gif (1247 bytes)  Pies

 WB01507_.gif (1247 bytes)  Pork

 WB01507_.gif (1247 bytes)  Poultry

 WB01507_.gif (1247 bytes)  Salad

 WB01507_.gif (1247 bytes)  Seafood

 WB01507_.gif (1247 bytes)  Side Dish

 WB01507_.gif (1247 bytes)  Soup

 WB01507_.gif (1247 bytes)  Vegetable

 WB01507_.gif (1247 bytes)  Surprise!






Sur La Table logo








Academia Barilla Italian Extra Virgin Olive Oil
Academia Barilla Italian Extra Virgin Olive Oil 

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!


Harvest of Eggplants (Solanum Melongena), 'Dusky Hybrid' Variety
Harvest of...
Wally Eberhart
Buy This at


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


“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

Index - Vegetable Recipe Archives
Daily Recipe Index
Recipe Archives Index
Recipe Search

WB01419_1.gif (2752 bytes)

WB01507_.gif (516 bytes) Home  WB01507_.gif (516 bytes) Sitemap  WB01507_.gif (516 bytes) Recipe of the Day  WB01507_.gif (516 bytes) Art Gallery  WB01507_.gif (516 bytes) Cafe  WB01507_.gif (516 bytes) Articles  WB01507_.gif (516 bytes) Cookbooks
WB01507_.gif (516 bytes) Cajun Country  WB01507_.gif (516 bytes) Features  WB01507_.gif (516 bytes) Chefs  WB01507_.gif (516 bytes) Food Quotes  WB01507_.gif (516 bytes) Gift Gallery  WB01507_.gif (516 bytes) Favorites
WB01507_.gif (516 bytes) Basics  WB01507_.gif (516 bytes) Recipe Archives  WB01507_.gif (516 bytes) Links  WB01507_.gif (516 bytes) Guestbook   WB01507_.gif (516 bytes) What's New

LinkShare-Get Your Share!

Webmaster Michele W. Gerhard
Copyright © 1999-2013 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: July 20, 2013.