Layered Vegetable Torte

4 to 6 servings

• 1 large eggplant, cut into 1 cm thick slices
• 4 medium zucchini or yellow squash, cut into 1 cm slices
• 2 portobello mushrooms, cut into 1cm slices
• 2 plum tomatoes, cut into 1 cm slices
• 125 ml olive oil, or more as needed (do not cut it in slices!)
• Salt and freshly ground black pepper
• 2 tablespoons minced garlic
• 60 ml chopped fresh basil leaves
• 60 ml freshly grated Parmesan
• 125 ml bread crumbs, preferably fresh.

1. Turn the oven on to 400F/200C .
2. Put a grill pan over medium-high heat, or prepare a grill; the heat should be medium-high, and the rack about 10cm from flame.
3. Brush eggplant, zucchini and mushrooms lightly with half the oil and sprinkle with salt and pepper; if roasting, grease 2 baking sheets with oil.
4. Roast or grill vegetables on both sides until soft.
5. Coat bottom and sides of 20 cm dia springform pan with oil.
6. 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.

7. Repeat layers until all vegetable are used.
8. Press the top with a spatula or spoon to make the torte as compact as possible.
9. Sprinkle top with Parmesan and bread crumbs, and drizzle with about 1 tablespoon oil.
10. Bake torte in oven until hot throughout and browned on top, about 30 minutes.
11. Let sit for 5 minutes before removing outer ring of pan, then let cool for another 10 minutes before cutting into wedges.