Eggplant (Aubergine) and Zucchini Cake

Recipe by Sueie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thinly slice eggplant and zucchini lengthwise.
  • Sprinkle with salt and place in colander, cover and leave for 30 minutes.
  • Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
  • Using a sharp knife, peel off skin.
  • Finely chop onion.
  • In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
  • Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
  • Season with salt and pepper and add a few basil leaves.
  • Rinse eggplant and zucchini and pat dry.
  • Dip vegetables in flour and set aside.
  • Whisk eggs in bowl and add parmesan cheese.
  • In frying pan, heat oil.
  • Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
  • Drain on paper towels and set aside.
  • Preheat oven to 190C (375F).
  • Slice mozarella cheese.
  • Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
  • Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
  • Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
  • Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.
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