Ingredients
1 large eggplant, cut into ¼-inch slices
4 medium zucchini or yellow squash, cut into ¼-inch slices
2 Portobello mushrooms, cut into ¼-inch slices
½ cup extra virgin olive oil, or more as needed
Salt
freshly ground black pepper
2 plum tomatoes, cut into ¼-inch slices
2 tablespoons minced garlic
¼ cup chopped fresh basil leaves
¼ cup freshly grated Parmesan
½ cup bread crumbs, preferably fresh
Preparation 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.
Description
This is a delicious dish using vegetables from the garden, but it is so good that I would make it with purchased vegetables. It is a lovely presentation when made in the spring form.
Servings
4-6
Source
Mark Bittman for the New York Times
Notes
This was so good with the veggies from the garden. I read the notes from people who had made the recipe and paid attention. I grilled them on a Cuisinart griddler which made it so easy. I also did the grilling the day before and then assembled it on the day that I was serving it. It was a great side dish to steaks on the grill.
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