Ingredients
1 large eggplant, cut into ¼-inch slices
4 medium zucchini or yellow squash, cut into ¼-inch slices
2 portobello mushrooms, cut into ¼-inch slices
½ cup extra virgin olive oil, or more as needed
Salt
Freshly ground black pepper
2 plum tomatoes, cut into ¼-inch slices
2 tablespoons minced garlic
¼ cup chopped fresh basil leaves
¼ cup freshly grated Parmesan
½ cup breadcrumbs, preferably fresh
Preparation
Equipment Needed:
8” springform pan; outdoor grill, or grill or sheet pans (for broiling)
Step 1
Heat oven to 400 degrees. Put a grill pan over medium-high heat or prepare a grill; the heat should be medium-high, and the rack about 4 inches from flame.
Brush eggplant, zucchini, and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil.
Roast or grill vegetables on both sides until soft. (This step takes the longest!)
Step 2
Coat bottom and sides of 8-inch springform pan with oil. Layer a third of the eggplant slices into bottom of the pan, then layer in half the zucchini, mushrooms, tomato, garlic, and basil, sprinkling each layer with a bit of salt and pepper. Repeat layers until all vegetable are used.
Press the top with a spatula or spoon to make the torte as compact as possible. Sprinkle top with Parmesan and breadcrumbs, and drizzle with about 1 tablespoon oil.
Step 3
Bake torte in oven until hot throughout and browned on top, about 45 minutes.
Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.