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eggplant zucchini portobello mushrooms extra-virgin olive oil salt freshly ground black pepper tomatoes garlic fresh basil freshly grated Parmesan bread crumbs
Viewed: 10 - Published at: 6 years agoIngredients
- 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
- 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
Method
- 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.
- 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.
- 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.
