Eggplant, Zucchini, Red Pepper, and Parmesan Torte

Eggplant, Zucchini, Red Pepper, and Parmesan Torte
Photo by Gourmet's Studios

Ingredients

  • 6 ounces freshly grated Parmigiano-Reggiano
  • 1 garlic clove
  • ½ cup olive oil
  • 4 large red bell peppers
  • 1 cup heavy cream
  • 1 cup milk
  • 1 tablespoon fresh sage leaves
  • + 8 more ingredients
    • 1 ½ teaspoons fresh thyme leaves
    • 2 large eggplants
    • 2 tablespoons unsalted butter
    • 1 26- to 32-ounce container tomatoes
    • 3 tablespoons all-purpose flour
    • 3 large eggs
    • 2 large onions
    • 4 large zucchini

Halve onions through root end and thinly slice. Finely chop garlic. In a large heavy skillet cook onions with salt to taste in 2 tablespoons oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally, ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network