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Layered Vegetable Torte

Mark Bittman
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1/4 cup

Basil, fresh leaves

1

Eggplant, cut into 1/4-inch slices, large

2 tbsp

Garlic

2

Plum tomatoes, cut into 1/4-inch slices

2

Portobello mushrooms, cut into 1/4-inch slices

4

Zucchini or yellow squash, cut into 1/4-inch slices, medium

1

Black pepper, freshly ground

1

Salt

1/2 cup

Olive oil, extra virgin

1/2 cup

Bread crumbs

1/4 cup

Parmesan