Eggs and zucchini tortino

Suggested material offered in store

******Julienne - Frying pan 24cm Induction


*Oxo - Round Cake-Pie Mold

Ingredients

1 large eggplant

4 zucchinis 

8 eggs

Chopped basil

Chopped parsley

2 tbsp parmesan cheese

Butter

1 glass of milk (4 oz)

Stefano's olive Oil

Salt and pepper

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Preparation

Slice zucchini lengthwise and sliced eggplant. Oil, salt and pepper and grill.

Butter a round pan (22 cm) and recovered with parchement paper. Butter and recover from zuchinni stiking out of the board.

Beat eggs with milk, 2 tbsp of parmesan, chopped parsley, chopped basil, salt and pepper.

Cook the mixture in a pan (half cooked) with a knob of butter.

Assemble the dish by pouring a floor of egg, eggplant and zucchini and repeat.

Fold inwards in excess zucchini. Add salt and pepper and place in oven to 380 F degrees for 12 minutes.

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