🌸AUBERGINE CAKE🌸

First cut the eggplants into slices of about half a centimeter. We let them rest a little in milk to remove the possible bitterness and to prevent them from oxidizing while we cut the next ones.

Once finished, drain and dry them well and place them neatly on a baking tray with parchment paper, a little salt and a drizzle of EVOO. Bake them at 180° until they are soft.

In a mold suitable for oven (I used a plumcake mold) we place a first base of fried tomato. Then a layer of eggplant, a layer of tomato, a layer of cheese, a layer of eggplant, a layer of tomato, a layer of cheese, a layer of eggplant, a layer of tomato, a layer of cheese ..... So on and so forth (You can use less cheese if you want, I like it with a lot 🧀🐭🐁).

The last layer should be of cheese. To finish, beat the eggs with a pinch of salt and add them on top, with a fork we separate the sides so that the egg gets in everywhere, trying to lift the layers a little so that it gets between them too. This way it will take more consistency in the oven and will give it a super rich touch.

We put it in the oven at 180° for about twenty minutes or until the surface is well browned. Here you can more or less see the layers 😂

Present on the plate and ready.

🌸I hope you liked it and that you are encouraged to make it, best regards. 🌸