Aubergine pie (torta di melanzane)

10447 EGGPLANT CAKE INGREDIENTS for 4 PEOPLE 300 g fresh Asiago cheese, sliced, 6 tomatoes, eggplant, 3 2 Tablespoons extra virgin olive oil, 100 g of grated Parmesan, oregano, a sprig of basil, balsamic vinegar, salt and pepper.

Cut the tomatoes and arrange slices on a sheet of absorbent paper.

Wash and dry eggplants, cut into slices and arrange on a grill or in a colander sprinkled with coarse salt and let drain for 30 minutes.

After this time, rinse under running water and dry them well.

Heat the oil in a frying pan, sauté for a few minutes the aubergines, then retire and let them drain well on absorbent paper.

Preheat oven to 200° Grease a mould and cover the bottom with the tomato slices, sprinkle with Parmesan and oregano and cover with an Eggplant and Asiago.

Continue the operation until exhaustion ingredients and finish with a layer of Eggplant.

Bake and cook for 30 minutes.

When cooked put the cake on the plate and sprinkle with balsamic vinegar; decorated with shredded Basil.