Aubergine (Eggplant) Cake
- Ready In:
- 1hr 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 medium aubergine, thinly sliced
- 900 g ripe tomatoes
- 6 tablespoons olive oil
- 1 garlic clove, crushed
- 1 onion, chopped
- 1 teaspoon sugar
- 1⁄4 cup fresh basil, torn
- 2 tablespoons strong white flour
- 4 eggs
- 3 tablespoons parmesan cheese, plus extra
- parmesan cheese, for serving
- 350 g mozzarella cheese, sliced
directions
- Sprinkle aubergine with salt ans place in a colander. Weigh down with a heavy dish and leave for 30 minutes.
- Place the toms in a bowl and cover with boiling water for one minute. Then plunge in cold water to allow you to peel off the skins.
- Heat 2 tbsp oil in a large pan and cook the garlic until coloured. Add onion and gently cook until softened. Add tomatoes and sugar.
- Bring to boil and simmer for 40 minutes, uncovered. Season if desired and add 1/2 the basil.
- Rinse aubergine and pat dry. dredge in the flour and set aside.
- Whisk the eggs in a bowl and add the parmesan.
- Heat the remaining oil in a frying pan. Dip the aubergine in the egg mix and fry until golden on both sides. Drain and set aside.
- Heat oven to 190°C/375°F.
- In a 20cm springform tin begin arranging the dish.
- Layer of aubergines first.
- Layer of tomato sauce and basil.
- Layer of mozzarella.
- Layer of sauce and basil.
- Layer of aubergine.
- Sprinkle over more parmesan if desired and bake for 25 minutes.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...