Vegetarian Entrees' are an absolute neccesity for today's menus. Here is a recipe for an absolutely delicious Eggplant Torte.
EGGPLANT ZUCCHINI, RED PEPPER AND PARMESAN TORTE
2 large onions (1 lb.)
1 garlic clove
about 2/3-cup olive oil
26-32 oz container of whole tomatoes
1 tbsp finely chopped sage leaves
1-½ teaspoons finely chopped fresh thyme leaves
2 large eggplants (about 2 1/3 lbs.
4 large zucchini (about 1 ¾ lbs. total)
4 large red bell peppers
2-table spoons unsalted butter
3 tbsp all purpose flour
1-cup milk 1-cup heavy cream
3 large eggs
6 oz. freshly grated Parmesan cheese
Sauté onions in olive oil in skillet until onions are soft, add garlic until all liquid evaporates. Add tomatoes breaking up as you add them with juice, sage and thyme. Simmer & season with S & P. Allow to cool.
Preheat oven to 450. Brush shallow baking pans with oil. Cut eggplant salt and allow to sit heavily sprinkled with salt for 15 – 20 mins. Rinse eggplant pat dry and place on baking sheet brush with olive oil and roast in lower ½ of oven until tender (about 20 mins.. rotate pan ½ way through). Allow to cool 5 mins and transfer to paper towels to drain.
Cut zucchini into medallions 1/3 inch thick and prepare and roast like eggplant. cool 5 mins and transfer to paper towels to drain.
Make roux with butter and flour and whisk in milk and cream. Bring to boil whisking and simmer, whisking 2 minutes. Remove pan from heat and cool sauce 5 minutes. Wisk in eggs and 2/3 Parmesan cheese. S & P to taste
Arrange Eggplant. Top with tomato mixture. Pour on some Parmesan custard. Nestle zucchini in custard. Put on peppers. More custard on top. sprinkle with Parmesan and bake Torte about 35 mins. Let stand 10 mins. before serving.