http://www.nytimes.com/video/2010/07/16/dining/1247467697736/layered-vegetable-torte.html?smid=pl-share
http://graphics8.nytimes.com/bcvideo/1.0/iframe/embed.html?videoId=1247467697736&playerType=embed
First grill the eggplant / aubergine, zucchini / courgette, summer squash and mushrooms with olive oil.
Then in a springform pan, layer grilled eggplant, zucchini, summer squash and portobello mushrooms followed by fresh heirloom tomatoes, pressed garlic and basil leaves. Then sprinkle bread crumbs and fresh grated parmesan cheese before drizzling olive oil over the whole dish. In the oven for 40 minutes at 400°F (200°C)
