Eggplant Tortino
Ingredients
- 800 gEggplant (aubergine) (sliced)
- 500 gBeefsteak tomato (diced)
- 250 gBuffalo milk mozzarella ("di bufala") (diced)
- 100 gParmesan cheese (grated)
- 2 pcEgg (beaten)
- 1 pcGarlic (minced)
- 1 pcBasil (fresh leaves)
- 100 mlExtra virgin olive oil
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 400 gCanned crushed tomatoes (crushed)
Method
Tender eggplant slices layered with a reduced tomato sauce and melting cheese. The top is browned and crispy, yielding to a soft, savory center.
- 1
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
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
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
Bake at 180°C. Cooking is finished when the cheese bubbles at the edges and the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in the oven.
