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Vegetable Torte Recipe

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This recipe for Vegetable Torte, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Penny Delany

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant, sliced crosswise into in. rounds
1 large potato. sliced into in. rounds
1 medium zucchini, sliced into in. rounds
4 fresh tomatoes, sliced into in. rounds
1 c. bread crumbs ( or almond flour)
2 T. fresh basil (2 tsp. dried)
3 T. chopped fresh parsley
3 eggs
1 tsp. salt
black pepper to taste
c. olive oil
1 c. grated mozzarella cheese
1 c. freshly grated Parmesan cheese

Directions:
Directions:
Preheat oven to 400
Place eggplant on lightly oiled baking sheet.
Cover with foil and bake until tender about 45 min.
Reduce oven temp. to 375 after eggplant is done.
Boil potato slices until tender. Drain and set aside.
Mix together the bread crumbs, basil and parsley. Set aside.
In a separate bowl, lightly beat the eggs with the salt and pepper.
Lightly oil the bottom and sides with olive oil. of a 9x13 in. baking pan.
Coat the bottom and sides with about of the bread crumb mixture.
To layer the casserole, begin with all the eggplant slices.
Drizzle with 2 T. olive oil. Sprinkle on a of bread crumbs, mozzarella and Parmesan.
Pour of beaten eggs on top.
Repeat layering with first the potato, then zucchini and finally tomato slices ending with oil, crumbs, cheeses and eggs.
Bake covered at 375 for 45 min.
Cool for 10 min. before serving.

Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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