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Zucchini, eggplant & parmesan 'cake'

Method

  • Heat a little oil in a heavy-bottomed pan and gently sauté the red onion until golden and tender. Remove to a large bowl.
  • Add a little fresh oil to the pan, heat and sauté the zucchini and eggplant until tender, adding more oil if needed. Then combine the sautéed vegies with the red onion and set aside to cool a little.
  • Whisk the eggs in a large bowl. Then add the cream, 70 gm grated parmesan, 2 tbsp oil, the balsamic and seasonings. Whisk to form a fairly thick batter, before adding the cooled vegies. Stir well and taste for seasoning.
  • Transfer the vegie mixture to a large gratin dish (or any oven dish) in one layer. Sprinkle with the remaining parmesan, cover with kitchen foil and cook in the oven for 35 mins. Remove the foil and cook in the oven for about another 15 mins until lightly set. Then briefly cook under the overhead grill until golden.
  • Serve warm with a simple green salad on the side.
  • from Michael Romano, American chef

Ingredients

  • Preheat oven to 160°C fan forced (180°C normal).
  • olive oil
  • 1 large red onion, sliced
  • 450 gm zucchini, cut into 1 cm slices
  • 450 gm eggplant, quartered & cut into 1 cm slices
  • 5 large eggs
  • 240 ml thick cream
  • 100 gm freshly grated Parmesan
  • 4 tbsp balsamic vinegar
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm