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Eggplant And Tomato Torte

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Ingredients
  Boiling water 1⁄4 Cup (4 tbs), salted
  Eggplant 1 Large, peeled
  Onion 3 Tablespoon, chopped
  Eggs 2 , beaten
  Breadcrumbs 1 Cup (16 tbs)
  Butter 2 Tablespoon, melted
  Oregano 1⁄2 Teaspoon
  Tomatoes 4 Large, sliced
  Cheddar cheese 1⁄4 Cup (4 tbs), grated
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Paprika 1 Teaspoon
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian

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