Layered Vegetable "Torte"

This recipe is supposed to make a torte, but I didn't have the springboard pan it called for, so I just made this more of a vegetable "bake." It was very tasty all the same - and relatively easy - it just takes a bit of time to make because you have to roast or grill the vegetables before baking them.



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 and freshly ground black pepper
2 plum tomatoes, cut into 1/4-inch slices
2 tablespoons minced garlic (or as much as you feel like peeling....I used about 1 tablespoon)
1/4 cup chopped fresh basil leaves (or a sprinkling of dried basil between the layers)
1/2 cup freshly grated Parmesan (or more, depending on how much you like cheese!)
1/2 cup bread crumbs, preferably fresh.

1. Heat oven to 400 degrees. Grease 2 baking sheets with oil and distribute the eggplant, squash, and mushrooms between the pans. Brush the vegetables with oil, and roast vegetables on both sides until soft (about 20 minutes).

2. Coat bottom and sides of a large baking pan with oil. Layer half 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 with the other half of the vegetables. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.

3. Bake "torte" in oven until hot throughout and browned on top, about 30 minutes.

Original recipe here