Eggplant timbale

01312 EGGPLANT TIMBALE INGREDIENTS 700 g 4 PEOPLE of Eggplant, onion, 50 g 40 g of grated Parmesan cheese, 3 slices of bread, two eggs, 1 pinch of oregano, 3 tablespoons milk, 5 tablespoons olive oil, 350 g of peeled tomatoes, 50 g of butter, a few leaves of basil, salt and pepper.

Preparation and cooking time: 1 hour Fix: media PROCEDURE Peel the eggplants, Peel and cut into tiny cubes, keeping the six round slices.

Transferred both dices and slices in a colander, sprinkle the pretzels and let stand to lose the vegetation water.

You soften the bread in the milk.

Finely chop the onion and let it dry in a pan with 3 tablespoons of oil.

Add the Eggplant cubes well squeezed and let stand for 3-4 minutes.

Add salt and pepper to taste and flavored with a few fresh oregano.

Blend well the diced Eggplant with bread, squeezed by milk.

Transferred then all in a bowl and cream.

eggs, seasoning with the grated Parmesan.

Fry the Eggplant slices in the 6 remaining oil and let them drain on absorbent kitchen paper.

6 buttered ramekins from creme caramel and place on the bottom of each a slice of fried eggplant.

Fill the molds with the mixture and place in a pan containing a finger of boiling water.

Cover with aluminum foil and passed in hot oven (250ø) Bain-Marie cooking for 40 minutes.

Meanwhile prepare the sauce: melt the butter in a saucepan and add the remaining diced tomatoes coarsely diced.

Cook for a few minutes.

Add salt and pepper.

Remove the pudding from the oven and let them sit for 10 minutes before sformarli on the serving dish.

Serve with pieces of tomato, decorating the plate with some basil leaves.

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