1 lb Eggplant; peeled and
; quartered lengthwise
1 lg Spanish onion; peeled, cut
-in 1/4″ slices
1/2 lb Zucchini; sliced in 1/4″
1/2 lb Yellow squash; sliced in
1/3 c Olive oil
2 tb Parmigiano cheese
5 lg Eggs
1/2 c Olive oil
1/2 pt Cream
3 tb Parmigiano cheese; grated
Salt and pepper
1 ts Oregano
Preheat oven to 325.
Oil a deep 2 quart (8 cup) baking dish. Heat 1/4 cup olive oil in
large saut?an and cook onion slices very slowly until tender, but
not brown. Remove from pan. Add the other 1/4 cup olive oil to the
pan and saut?eggplant, zucchini and squash until tender. Combine
with the onion and season with salt, pepper and oregano.
In the food processor, combine all ingredients for the batter. Place
in a large bowl and combine with the cooked vegetables.
Pour into the prepared pan and cover with foil. Bake for 45 minutes.
Remove the foil and top with 2 tablespoons Parmigiano and bake for an
additional 15 minutes or until set.
Per serving: 2675 Calories (kcal); 263g Total Fat; (86% calories from
fat); 42g Protein; 50g Carbohydrate; 1144mg Cholesterol; 388mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 7 1/2 Vegetable; 0
Fruit; 50 Fat; 0 Other Carbohydrates