Eggplant And Tomato Torte Recipe
Ingredients
1/4 Cup (60 ml) salted boiling water
1 large eggplant, peeled, sliced
3 tbsp (45 ml) onion, chopped
2 eggs, beaten
1 Cup (250 ml) breadcrumbs
2 tbsp (30 ml) butter, melted
1/2 tsp (2 ml) oregano
4 large tomatoes, sliced
1/4 Cup (60 ml) grated Cheddar cheese
1/4 Cup (60 ml) grated Parmesan cheese
1 tsp (5 ml) paprika
Directions
– Preheat oven to 375 °F (190 °C).
– Place eggplant slices in a skillet, filled with lightly salted boiling water!: then cover, cook for 10 minutes and drain.
– In a bowl, puree egg plant; onion, eggs, breadcrumbs, butter, and oregano.
– In a buttered baking dish, spread a layer of tomatoes. Cover with a thick layer of eggplant puree, then spread a second layer of tomatoes. Top with grated cheeses and sprinkle with paprika. Bake for 45 minutes.
– Place eggplant slices in a skillet, filled with lightly salted boiling water!: then cover, cook for 10 minutes and drain.
– In a bowl, puree egg plant; onion, eggs, breadcrumbs, butter, and oregano.
– In a buttered baking dish, spread a layer of tomatoes. Cover with a thick layer of eggplant puree, then spread a second layer of tomatoes. Top with grated cheeses and sprinkle with paprika. Bake for 45 minutes.
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