Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 1 disk of brisée dough
- - 1 egg
- - 50 g grated Parmesan cheese
- - 4 eggplantes
- - 2 tomatoes
- - 3 tablespoons breadcrumbs
- - 1 tablespoon sugar
- - Basil
- - Oil
- - Salt
- - Pepper
- - Nutmeg
INSTRUCTIONS
- Boil the eggplants for 6-7 minutes. Drain, open them lengthwise and with a spoon remove all the pulp. Chop it coarsely and place it in a bowl.
- Toast the breadcrumbs in a just oiled pan mixing it continuously until it is golden, it will take about 5 minutes.
- Blanch the tomatoes, peeled, cutted into pieces, let them drain for a few minutes and then chop.
- Add the beaten egg to the chopped eggplant t (leaving a little aside to brush the dough), three-quarters of the cheese, the chopped tomatoes, a good grating of nutmeg, 2 tablespoons of bread crumbs, sugar and a little pepper. Stir well until everything is well mixed.
- Roll out the pastry crust on the bottom and sides of a baking tray lined with baking paper, pierce it here and there with a fork and fill it with the mixture. Mix the remains of cheese and breadcrumbs and sprinkle on the surface, fold the edges of the dough inward and brush them gently with the previously beaten egg and set aside.
- Bake at 180 ° C-200 ° C for about 25 minutes (still follow the instructions on the package of the dough), au gratin for another 2 minutes. Let cool before serving. This cake is also good cold
