About the Recipe
From NYT Cooking and Mark Bittman (modified)
Ingredients
​FROM THE MARKET:
1 large eggplant, cut into 1/4-inch slices

4 medium zucchini or yellow squash, cut into 1/4-inch slices
1 c. mushrooms, sliced
2 tomatoes, cut into 1/4-inch slices
1/2 c extra virgin olive oil
1/4 c chopped basil leaves
​
IN YOUR KITCHEN:
Salt

freshly ground black pepper
1/4 cup freshly grated Parmesan
1/2 cup bread crumbs
2T garlic
Preparation
STEP 1
Heat oven to 400 degrees. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper. Roast or grill vegetables on both sides until soft.
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 bread crumbs, and drizzle with about 1 tablespoon oil.
STEP 3
Bake torte in oven until hot throughout and browned on top, about 30 minutes. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.