This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Eggplant Torte
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- #96111
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 eggplant
flour
salt and pepper
oil
thyme
6 tablespoons chopped parsley, divided
6 large tomatoes
1 onion, finely chopped
2 green bell peppers, finely chopped
16 ounces sliced mozzarella cheese
1 1/2 cup cream or half and half
3 eggs, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 egg yolks
nutmeg
directions
Peel and slice eggplant. Dredge in flour seasoned with salt and pepper. Fry in hot, deep oil until nicely browned and soft.
Place half the eggplant slices in a large oblong baking dish. Season with salt, pepper, thyme and 2 tablespoons chopped parsley.
Peel, seed and slice tomatoes. Cover eggplant slices with half the tomatoes. Sprinkle tomatoes with salt, pepper, more parsley, half the onion and half the peppers. Cover with half the cheese slices.
Repeat layers, ending with cheese.
Beat remaining ingredients together. Pour over layered ingredients.
Bake in a 425 degrees F oven for 30-40 minutes or until the custard is completely set and cheese is deeply browned. Remove from oven.
Let rest 5 minutes before serving.
added by
Friday13
nutrition data
Nutritional data has not been calculated yet.
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