Eggplant Aubergine Cake
Elevate your dinner table with this savory and elegant Eggplant Aubergine Cake, a unique twist on classic Mediterranean flavors. This mouthwatering recipe layers roasted eggplant slices with a creamy ricotta and Parmesan filling, enhanced by aromatic garlic and fresh basil. Topped with tangy tomato sauce and a gooey mozzarella crust, this baked masterpiece is both hearty and satisfying. Perfect as a vegetarian main course or a show-stopping appetizer, this dish combines the rich textures of a lasagna with the charm of a layered torte. Ready in just an hour, it's ideal for family gatherings or weeknight indulgences. Try this delicious recipe for an impressive way to showcase eggplant as the star of the meal!
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Recipe Information
Ingredients
- 2 large Eggplants (aubergines)
- 250 grams Ricotta cheese
- 50 grams Grated Parmesan cheese
- 2 large Eggs
- 100 grams Panko breadcrumbs
- 2 cloves Garlic cloves, minced
- 10 grams Fresh basil leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 200 grams Tomato sauce
- 100 grams Mozzarella cheese, grated
Instructions
Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
Slice the eggplants lengthwise into 1 cm-thick pieces. Arrange them on the baking sheet, brush both sides with olive oil, and sprinkle lightly with salt.
Roast the eggplant slices in the oven for 15-20 minutes, flipping halfway, until tender and slightly browned. Set aside to cool.
In a mixing bowl, combine the ricotta cheese, grated Parmesan, eggs, minced garlic, chopped basil, salt, and black pepper. Stir until smooth and evenly combined.
Lightly oil a 9-inch springform cake pan or a similar round baking dish, and sprinkle the bottom with a thin layer of panko breadcrumbs.
Layer the roasted eggplant slices at the bottom of the pan, slightly overlapping them. Spread a few tablespoons of the ricotta mixture evenly over the eggplant.
Repeat the layering process with more eggplant slices and ricotta mixture until all ingredients are used, finishing with a layer of ricotta on top.
Pour the tomato sauce evenly over the final ricotta layer and sprinkle generously with grated mozzarella.
Bake in the preheated oven for 30-35 minutes, or until bubbly and golden on top.
Remove from the oven and allow the cake to cool for 10-15 minutes to set before carefully removing from the springform pan or slicing.
Serve warm as a main course or sliced into smaller portions as an appetizer. Garnish with fresh basil, if desired.
Nutrition Facts
Calories |
1965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 629 mg | 210% | |
| Sodium | 5196 mg | 226% | |
| Total Carbohydrate | 166.1 g | 60% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 51.0 g | ||
| Protein | 108.6 g | 217% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2514 mg | 193% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2810 mg | 60% | |
*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.
