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Ingredients

• 1/2 cup olive oil
• 1 onion peeled then cut in half then cut into 1/4" slices
• 1 medium eggplant peeled and quartered then cut into 1/4" slices
• 1 zucchini washed and sliced in 1/4" rounds
• 1 yellow squash washed and cut in 1/4" rounds
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 5 eggs
• 4 tablespoons balsamic vinegar
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Description

BAKED EGGPLANT ZUCCHINI AND PARMESAN TORTE This Recipe Came From An Estate Sale. I Obtained It When I Purchased The Family Collection From The Corbett Estate In Fate, Texas In 1986.

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