Eggplant Tortino

Tender eggplant slices layered with a reduced tomato sauce and melting cheese. The top is browned and crispy, yielding to a soft, savory center.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 626
• Protein: 27 g
• Carbs: 22 g
• Fat: 50 g

Ingredients

• 800 g Eggplant (aubergine) ( sliced )
• 500 g Beefsteak tomato ( diced )
• 250 g Buffalo milk mozzarella ("di bufala") ( diced )
• 100 g Parmesan cheese ( grated )
• 2 piece Egg ( beaten )
• 1 piece Garlic ( minced )
• 1 piece Basil ( fresh leaves )
• 100 ml Extra virgin olive oil
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 400 g Canned crushed tomatoes ( crushed )

Instructions

1. Eggplant preparation

   Slice the eggplants into 5mm thick rounds. Brown them in a pan with olive oil until the flesh is soft and colored on both sides.

2. Sauce reduction

   Chop the garlic. Sauté in a bit of oil, add the fresh diced tomatoes and the canned crushed tomatoes. Let reduce over medium heat until the sauce coats the spoon.

3. Assembling the tortino

   In a baking dish, alternate layers of eggplant, tomato sauce, diced mozzarella, and basil. Beat the eggs with the parmesan and pour over the top.

4. Gratinating

   Bake at 180°C. Cooking is finished when the cheese bubbles at the edges and the crust is golden brown.

Chef's tips

• Salt the eggplant slices for 30 minutes to remove bitterness.
• Ensure the mozzarella is well-drained to prevent the dish from becoming watery during baking.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven.