Eggs and zucchini tortino

Eggs and zucchini tortino

Suggested material offered in store


1 large eggplant

4 zucchinis 

8 eggs

Chopped basil

Chopped parsley

2 tbsp parmesan cheese


1 glass of milk (4 oz)

Olive Oil

Salt and pepper


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

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

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

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

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

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

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