This dish uses the ribbed cast iron grill pan. We like the enameled coated grill pans from Le Cruset.
1 large eggplant cut in ¼ inch slices
4 large tomatoes halved, seeded, and cut into ¼ inch slices
2 large onion cut into ¼ inch slices
2 red pepper seeded cut into ¼ rounds
1 large ball mozzarella cut into
2 cups grated ementhaller, gruyere, or fontina
1/3 cup of olive oil
2 large Portobello mushroom
1 pinch of salt
Place vegetables in a large bowl. Toss with the olive oil to coat. Grill vegetables on the grill pan with a pinch of salt till tender. 4- 8 minuets.
Slice the grilled Portobello in 1/8 slices and set aside.
Take a 9x13 ceramic casserole dish, lightly coat with olive oil. Assemble the tortes as individual towers, starting with the eggplant on the bottom, followed by alternating layers of tomato cheeses and onion and peppers, and mushrooms, ending with eggplant on top. Place a slice of the mozzarella on top of each vegetable torte tower.
Cover with foil and place in the oven for 10-15 minuets or until the cheese melts through.