Eggplant Aubergine and Zucchini Cake
Discover the irresistible charm of this Eggplant Aubergine and Zucchini Cake—a savory, layered creation that combines the earthy flavors of roasted eggplant and zucchini with creamy ricotta, fragrant basil, and a hint of garlic. Perfectly seasoned and bound together with a rich blend of eggs, Parmesan, and breadcrumbs, this vegetable "cake" is baked to golden perfection and served as a comforting yet elegant entrée. Whether enjoyed warm or at room temperature, this recipe offers a delightful blend of textures and Mediterranean-inspired flavors. Ideal for brunch, weeknight dinners, or as a standout vegetarian dish, this is a must-try for any fan of hearty vegetable recipes.
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Recipe Information
Ingredients
- 2 medium Eggplant (Aubergine)
- 2 medium Zucchini
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 cup Ricotta cheese
- 10 leaves Fresh basil leaves
- 2 cloves Garlic
- 1 cup Tomato sauce
Instructions
Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with olive oil and set aside.
Slice the eggplants and zucchinis into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, lightly brown the eggplant and zucchini slices on both sides. Add more oil as needed. Set aside to cool.
In a mixing bowl, whisk together the eggs, breadcrumbs, Parmesan cheese, and black pepper until well combined.
In a separate bowl, mix the ricotta cheese with minced garlic and finely chopped basil leaves.
Spread a thin layer of tomato sauce at the bottom of the prepared cake pan. Arrange a layer of eggplant slices, followed by a layer of zucchini slices. Spread a portion of the ricotta mixture over the vegetables and top with a few spoonfuls of the egg mixture.
Repeat these layers until all ingredients are used, finishing with a layer of the egg mixture. Press down gently to compact the layers.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and set. Let the cake cool in the pan for 10 minutes.
Run a knife around the edges to loosen the cake, then invert onto a serving plate. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 6219 mg | 270% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 49.6 g | ||
| Protein | 119.5 g | 239% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2178 mg | 168% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
