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1
Preheat the over to 325 degrees.
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2
Heat 2 Tbsp.
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3
of the extra virgin olive oil over low heat in a medium saute/fry pan and cook the onion, stirring occasionally, till very tender and golden brown colored, 15 to 20 min.
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4
Set aside.
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5
In the same saute/fry pan, heat 4 Tbsp.
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6
extra virgin olive oil and add in the eggplant.
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7
Cook over medium heat for 3 to 4 min, then add in the zucchini and the yellow squash.
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8
Continue to saute/fry on medium heat till all the vegetables are tender, about 5 min.
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9
Combine the cooked vegetables with the reserved onions, season with half the salt and pepper, and allow to cold.
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10
In a large mixing bowl, beat the Large eggs.
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11
Combine with 1 Tbsp.
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12
extra virgin olive oil, the balsamic vinegar, cream, 2/3 c. of the cheese, and remaining salt and pepper.
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13
Mix well to create a somewhat thick batter and stir in the sauteed vegetables.
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14
Oil a 2 qt 9 inch round or possibly square baking dish or possibly casserole with the remaining Tbsp.
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15
of extra virgin olive oil and pour in the tortino mix.
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16
Be sure the mix is level on all sides.
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17
Cover the dish with foil and bake for 35 to 40 min.
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18
Preheat the broiler.
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19
Remove the foil from the dish and sprinkle on the remaining Parmigiano.
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20
Bake till the Large eggs are set, about 15 min longer.
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21
Just before serving, place the tortino under the broiler till the cheese forms a golden brown crust.
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22
Let rest for 5 min and serve in squares.
