Summer Vegetable Torte

1 large eggplant, sliced 1/4" thick
2 zucchini, sliced the long way, 1/4" thick
3 portobello mushroom caps, sliced
2 yellow summer squash, sliced the long way, 1/4" thick
2 onions, sliced and sauteed or caramelized
1/4 cup fresh breadcrumbs
1/4 grated Parmesan cheese
olive oil & kosher salt

You can serve a cold tomato sauce along side, or a pesto if you like. But it stands well on its own.

Start by grilling your vegetables (you can even do this the day before). I use a little olive oil and kosher salt. Spray an 8" springform pan with PAM, and start layering. Start with the eggplant slices as your base, then the zucchini, mushrooms, then the squash and the onions. Sprinkle a layer of chopped basil leaves, parmesan then breadcrumbs. Repeat with the remainder of the vegetables. I like the last layer to be eggplant, but it's your choice. I also added some leftover caramelized onions to one of the layers to give it a nice sweetness. Sprinkle the top with the rest of the cheese, then the breadcrumbs. Drizzle w/ olive oil and bake for 30 minutes in a 400F oven. Let cool about an hour before removing the sides of the pan.

Serving Size: Makes 12 Slices/Servings

Number of Servings: 12

Recipe submitted by SparkPeople user MAOF4GRLS.