Savory Mediterranean Vegetable Cake

Eggplant and Zucchini Cake Recipe

Introduction

Eggplant and Zucchini Cake is a delightful vegetable-based dish that combines the savory flavors of eggplant and zucchini with rich tomato sauce and gooey cheese, baked to perfection. It’s a versatile recipe suitable for weeknight dinners or special occasions, offering a wholesome meal that reheats beautifully for leftovers.

Recipe Overview

• Cook Time: 25 minutes
• Prep Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Servings: 4
• Rating: 5 (based on 1 review)

Ingredients

Here’s what you’ll need to make this Eggplant and Zucchini Cake:

• Vegetables:

  • 1 eggplant (aubergine)
  • 2 zucchinis
  • 900g tomatoes
  • 1 onion
  • 1 garlic clove

• Other Ingredients:

  • 6 tbsp olive oil (divided)
  • 1/4 cup basil leaves (plus extra for garnish)
  • 2 tbsp plain flour
  • 3 eggs
  • 3 tbsp parmesan cheese (plus extra for sprinkling)
  • 350g mozzarella cheese

Nutritional Information (per serving)

• Calories: 629.6
• Fat: 45.6g
• Saturated Fat: 16.3g
• Cholesterol: 231.1mg
• Sodium: 683.9mg
• Carbohydrates: 28.4g
• Fiber: 9.2g
• Sugar: 13.3g
• Protein: 30.9g

Instructions

1. Prepare Vegetables:

   • Thinly slice the eggplant and zucchini lengthwise.
   • Sprinkle with salt and place in a colander. Cover and let sit for 30 minutes to draw out moisture.

2. Prepare Tomato Sauce:

   • Boil a pot of water. Place tomatoes in the boiling water for 40 seconds, then transfer them to a bowl of cold water.
   • Peel off the tomato skins using a sharp knife.
   • Finely chop the onion and garlic.
   • In a large pan, heat 2 tablespoons of olive oil over medium heat. Add garlic and cook until lightly colored. Add onion and cook until softened.
   • Add tomatoes and sugar to the pan. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes, allowing the sauce to thicken. Season with salt and pepper, and stir in a few basil leaves towards the end of cooking.

3. Prepare Eggplant and Zucchini:

   • Rinse the eggplant and zucchini slices under cold water and pat dry with paper towels.
   • Dip each vegetable slice in flour and set aside.

4. Prepare Egg Mixture:

   • In a bowl, whisk together eggs and 3 tablespoons of parmesan cheese.

5. Fry Eggplant and Zucchini:

   • In a frying pan, heat the remaining olive oil over medium heat.
   • Dip each slice of eggplant and zucchini in the egg mixture, then fry until golden on both sides. Drain on paper towels and set aside.

6. Assemble the Cake:

   • Preheat the oven to 190°C (375°F).
   • Slice the mozzarella cheese.
   • In a 20cm (8 inch) springform cake tin, layer the ingredients as follows:
     • Start with a third of the fried eggplant slices.
     • Layer half of the fried zucchini slices on top.
     • Add a third of the mozzarella cheese, followed by a portion of the tomato sauce and basil leaves.
     • Repeat with another layer of eggplant, mozzarella cheese, tomato sauce, and basil leaves.
     • Finish with the remaining zucchini slices, mozzarella cheese, tomato sauce, and basil leaves.
     • Top with the remaining fried eggplant slices.

7. Bake:

   • Sprinkle extra parmesan cheese on top.
   • Bake in the preheated oven for 20-25 minutes, or until golden and bubbly.

Tips and Variations

• Make Ahead: This dish reheats well, making it ideal for meal prepping.
• Cheese Variations: Experiment with different cheeses such as provolone or fontina for a different flavor profile.
• Serving Suggestions: Serve with a side salad or crusty bread to complete the meal.

Conclusion

Eggplant and Zucchini Cake is a wholesome and flavorful dish that transforms simple vegetables into a satisfying meal. With layers of tender eggplant, zucchini, tangy tomato sauce, and creamy cheese, each bite is a delicious balance of textures and flavors. Whether you’re cooking for a weeknight dinner or entertaining guests, this recipe is sure to impress with its versatility and comforting appeal.