Eggplant Zucchini Red Pepper And Parmesan Torte Recipes

Steps:

• 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.

Steps:

• Place eggplant in a colander and sprinkle with salt.
• Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
• Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
• Remove from heat and stir in basil, parsley and rosemary.

Steps:

• In a large heavy skillet cook onions with salt to taste in 2 tablespoons olive oil, covered, over moderately low heat, stirring occasionally, until soft, about 15 minutes. Add garlic and cook mixture, uncovered, stirring occasionally until any liquid onions give off is evaporated. Add tomatoes with juice, basil and thyme and simmer until excess liquid is evaporated and mixture is very thick. Season with salt and pepper and cool. Preheat oven to 450 degrees. Brush at least 2 shallow baking pans with oil. Cut eggplant crosswise into 1/3-inch thick rounds and arrange in one layer in pans. Brush eggplant slices with some remaining oil and roast in upper and lower thirds of oven, switching position of pans halfway through roasting time, until tender and golden, about 20-25 minutes. Cool eggplant 5 minutes and transfer to paper towel to drain. Cut zucchini lengthwise and bake the same as eggplant. Cut red pepper slices to equal 1/4 of a pepper. In a 11/2 to 2-quart heavy saucepan melt the butter over moderately low heat and whisk in flour. Cook roux, whisking 3 minutes and whisk in milk and cream. Bring mixture to a boil, whisking, and simmer for 2 minutes more. Remove pan from heat and cool sauce 5 minutes. Whisk in eggs, 2/3 of Parmigiano, and salt and pepper to taste. Preheat oven to 400 degrees and lightly oil a 10 by 14-inch baking pan. Arrange half of eggplant slices, overlapping slightly, in a single layer. Season with salt and pepper. Top eggplant with half of tomato sauce. Pour about 1/3 of custard over. Nestle 1/2 of zucchini slices in custard and top them with 1/2 of the red pepper. Repeat layering, reserving half of remaining custard for topping. When finished, sprinkle top with remaining grated cheese. Bake torte in middle of oven until custard is puffed and golden brown, about 35 minutes. Let torte stand 10 minutes before serving.