Baked Eggplant And Zucchini And Parmigiana Tortino Recipe

• 1 lb eggplant, peeled and quartered lengthwise
• 1 lrg Spanish onion, peeled & cut in 1/4" slices
• 1/2 lb zucchini, sliced in 1/4" rounds
• 1/2 lb yellow squash, sliced in 1/4" rounds
• 1/3 c. extra virgin olive oil
• 2 Tbsp. parmesan cheese
• 5 lrg Large eggs
• 1/2 c. extra virgin olive oil
• 1/2 pt cream
• 3 Tbsp. parmesan cheese -- grated salt and pepper
• 1 tsp oregano

Directions