Aubergine Pie (Tortino di Melanzane)
Instructions
Peel the eggplant, wash and cut into, without peeling them into slices 5 mm thick.
Put them in a colander, sprinkle with coarse salt and let them throw the water for an hour.
Cook the eggs for 10 minutes in boiling water and then place them under cold running water.
Rinse the eggplants under cold water then dry them with paper towels.
Do warm up 2.
5 cm of frying oil in a large skillet.
Fry the Eggplant a few times, until they are browned on both sides.
Drain on paper towels.
You heat the oven to 170 degrees (5 thermostat).
Wash tomatoes, cut them into pieces and puree to the knitting mill (fine grid).
Wash and chop the Basil.
Peeled and pounded garlic.
Stir in garlic, Basil and oregano to the tomato paste.
Shelled hard-boiled eggs and cut them into slices.
Grease a baking Tin with 10 g of butter.
Put in baking pan two tablespoons of tomato paste, place over a layer of Eggplant and some slices of hard-boiled egg, cover with another layer of tomatoes, sprinkle with a little parsley, salt and pepper.
Washed down with a little oil.
Put another layer of Eggplant and so on ending with the tomato paste.
Sprinkle with grated Parmesan and sprinkled with the rest of the oil.
Spread remaining butter in flakes and cook in the oven for twenty minutes.
Served warm.
Ingredients and dosing for 4 persons
- 1000 g of small fresh eggplant
- 500 g of ripe tomatoes
- 24 leaves basil
- 1 tablespoon of oregano
- 2 cloves of garlic
- 3 eggs
- 1 tablespoon of chopped parsley
- 7 tablespoons of olive oil
- 50 g of grated parmesan cheese
- 25 g of butter
- Frying oil
- Coarse salt
- Salt
- Pepper