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Cathy Katin-Grazzini

Cathy’s Kitchen Prescription LLC


Eggplant-Zucchini Torte


A melt-in-your-mouth creamy eggplant-zucchini torte that tastes indulgent but is guilt-free. An elegant entree and appetizer this plant-based torte alternates layers of creamy eggplant and squash with a tender buckwheat-potato dough. Doused with red, white and basil sauces, it is melt-in-your-mouth delicious and bursting with flavor. Any excess dough makes fabulous crackers. Gluten-oil-salt-free.


Prep Time: 2 hours          Bake time: 45-55 minutes           Servings: 8-12




4 cups buckwheat flour

1/3 full cup golden flax, freshly ground

4 Tablespoons nutritional yeast

2 teaspoons onion granules

2 teaspoons garlic granules

2 teaspoons dried oregano

Big pinch ground white pepper

2 large russet potatoes, boiled or microwaved whole until soft


Red Sauce

1 red onion, medium dice

4 cloves garlic, minced

1 28-oz can good quality, whole organic tomatoes, puréed

Few grinds black pepper

A few tablespoons liquid to deglaze pan (water, veggie broth, dry vermouth or white wine)


White Sauce

4 Tablespoons tapioca flour

2 Tablespoons nutritional yeast

Pinch ground white pepper

1 teaspoon onion granules

1 teaspoon garlic granules

¼ teaspoon nutmeg, freshly ground

2- 2 ½ cups low-fat almond milk


Basil Sauce

2 cups basil leaves, packed

1 head garlic, dry roasted and peeled

½ teaspoon garlic granules

½ teaspoon onion granules

¼ cup nutritional yeast

Water, as needed



2 graffitti eggplant, sliced 3/16” thick

4 zucchini, sliced 3/16” thick

4 yellow squash, sliced 3/16” thick



Preheat oven to 350°F/176°C



Combine all dry crust ingredients in the bowl of a food processor. Peel HOT cooked potatoes and rice immediately into the processor bowl. Run processor 1-2 minutes or until dough forms and gathers into a ball. Texture should be very soft and pliant. Remove and wrap in plastic to prevent drying.



Prep veggies with a mandolin or vegetable sheet cutter for uniform slices or sheets 3/16” thick. Steam separately just fork tender, about 3-4 minutes. Do not overcook. Set aside.


Red Sauce

Dry sauté onion over medium heat until translucent and beginning to carmelize. Deglaze with a tablespoon or two of liquid.  Add garlic and sauté 1 minute. Add tomato purée and stir. Lower flame and simmer 10-15 minutes or until fragrant and slightly condensed. Season with pepper to taste.


White Sauce

In a blender add all dry ingredients. Pulse several times and add almond milk. Blend until smooth. Transfer to a saucepan and bring to a simmer, whisking continually until sauce is smooth and velvety. Remove from heat and whisk occasionally as it cools to prevent the creation of a skin.


Basil Sauce

Dry roast garlic head by removing loose outer skins and placing in a 375°F/190°C oven for 30 minutes. Cool. Separate and peel cloves. Combine all dry ingredients in a blender. Add ¼ cup water. Blend on high to create for a smooth, dense sauce, adding as little water as possible.


Make the Torte

1           Sprinkle a little buckwheat flour on a large board and roll out 1/3 of the dough about 3/16” thick. As the dough begins to adhere to the board with pressure, lift, flour, flip and continue rolling.


2          Cut a rectangle to the size of your pan (pyrex is best to avoid sticking).  Spread a thin layer of red sauce to the bottom of the pan and lay your first dough layer on it. Trim to size, if required, and return excess dough to scraps to re-roll.


3          Add a thin layer of red sauce, then eggplant, then white sauce.  Drop a few spoonfuls of the basil sauce on top, spreading it thinly (an offset spatula works well here).


4          Reroll out your dough and cut to size. Transfer dough to the pan and trim, if required. Spoon on red sauce and zucchini, then white and basil sauces. 


5          Repeat step 4, using yellow squash instead of the zucchini.


6          Add as many layers as your pan permits, stopping ¾” from the rim (the torte will expand as it cooks, and contract when it cools), finishing with a layer of red sauce, dotted with white and basil. 


7          Cover with parchment topped with foil. Bake for 45 minutes or until the torte’s juices are bubbling.  Remove parchment/foil and cook for final 5-10 minutes to lightly toast the top. Transfer to a cooling rack and rest for 20-30 minutes before plating to allow sauces to congeal and set.


Making Crackers

Roll out remaining dough to ¼” thickness. Cut out shapes with your favorite cookie cutters or a pastry wheel. Spritz with water or brush with almond milk and sprinkle on dried herbs or spice blends or chili powder or onion flakes ~ whatever suits your fancy. Bake on a cookie sheet or directly on a baking stone for 8-10 minutes or until golden and puffy. Cool on a rack.


Buon appetito!

Eggplant Zucchini Torte