Eggplant, tomato and mozzarella cake

• For 6 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Eggplant : 2 medium-sized
• Tomato Sauce
  • Tomato : 4 large
  • Onion : 1 medium-sized
  • Garlic : 2 cloves
  • Olive Oil : 2 tablespoons
  • Salt : 1 teaspoon
  • Pepper : 1 teaspoon
  • Sugar : 1 teaspoon
• Mozzarella Filling
  • Mozzarella Cheese : 250 grams
  • Parmesan Cheese : 50 grams
  • Fresh Basil : 10 leaves
  • Salt : 1/2 teaspoon
  • Pepper : 1/2 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 180°C (350°F).
• Slice the eggplants into 1/4-inch thick rounds. Sprinkle salt on both sides of the slices and let them sit for 30 minutes to remove excess moisture. Rinse the slices and pat them dry with a paper towel.
• In a large skillet, heat olive oil over medium heat. Cook the eggplant slices in batches until golden brown on both sides. Remove from the skillet and set aside.
• To make the tomato sauce, dice the tomatoes, onion, and garlic. In the same skillet used for the eggplant, heat olive oil over medium heat. Add the onion and garlic, and cook until softened. Add the diced tomatoes, salt, pepper, and sugar. Simmer for 15 minutes, stirring occasionally.
• In a separate bowl, combine the mozzarella cheese, Parmesan cheese, chopped fresh basil, salt, and pepper. Mix well.
• Grease a round cake pan with olive oil. Place a layer of eggplant slices on the bottom of the pan. Spread a layer of tomato sauce on top of the eggplant. Add a layer of the mozzarella filling. Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce on top.
• Bake in the preheated oven for 45 minutes or until the top is golden brown and the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• Make sure to rinse the eggplant slices after salting them to remove the excess salt.
• You can add other vegetables like zucchini or bell peppers to the cake for extra flavor and texture.

Information

• This eggplant, tomato, and mozzarella cake can be served as a main dish or as a side dish with a salad.
• Leftovers can be stored in the refrigerator for up to 3 days.