Eggplant And Tomato Torte Recipe
The taste of this particular Eggplant And Tomato Torte recipe has occupied my senses so much that I hardly ever go for any other recipe of Eggplant And Tomato Torte. The primary ingredient in Eggplant And Tomato Torte is always Eggplant Eggs. If it is an impressive Side Dish that you require, then this dish is the answer. In my view, to call yourself a chef, you need to have a personal recipe of Eggplant And Tomato Torte, just like I do.
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.
