Eggs and zucchini tortino
Suggested material offered in store
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
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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