This stunning eggplant cake transforms humble ingredients into a show-stopping centerpiece that will have your guests begging for the recipe. Layers of golden-brown eggplant slices are lovingly nestled between rich tomato sauce and creamy egg custard, creating a dish that’s part gratin, part cake, and completely irresistible. The secret lies in properly salting the eggplant to remove bitterness and achieve that perfect tender texture that melts in your mouth with every bite.
Ingredients
- 2 large eggplants (800g / 1.8 lbs), sliced into 1cm rounds
- Salt to taste
- 4 tbsp olive oil (60ml / 4 tbsp), divided
- 1/2 medium onion (75g / 2.6 oz), finely chopped
- 2 large eggs (100g / 3.5 oz)
- Black pepper to taste
- 2 garlic cloves, minced
- 250g canned peeled tomatoes (9 oz / 1 cup), crushed
- 1 tsp Italian herbs (dried oregano, basil, thyme)
- 30g Parmesan cheese (1 oz / 1/3 cup), grated
- Extra olive oil for greasing baking dish
Instructions
- Prepare the eggplant: Slice eggplants into 1cm thick rounds. Sprinkle generously with salt on both sides and let steep for 15 minutes to draw out bitterness.
- Make the base sauce: Heat 1 tablespoon olive oil in a pan over medium heat. Add chopped onion and fry for 2 minutes until softened and fragrant.
- Prepare egg mixture: In a bowl, whisk together eggs, salt, and black pepper. Set aside for later use.
- Dry the eggplant: After 15 minutes, pat eggplant slices dry with kitchen paper to remove excess moisture and salt.
- Fry the eggplant: Heat remaining olive oil in a large pan. Fry eggplant slices until golden brown on both sides, about 3-4 minutes per side. Work in batches if necessary.
- Finish the sauce: Add minced garlic to the onion pan and fry for 30 seconds until aromatic. Add crushed canned tomatoes and cook over medium heat for 15 minutes until thickened. Season with salt, black pepper, and Italian herbs.
- Assemble the cake: Preheat oven to 180°C (356°F). Grease an 18-20cm baking dish with olive oil. Place a layer of fried eggplant slices on the bottom, cover with tomato sauce, and sprinkle with grated Parmesan. Repeat layers until all ingredients are used.
- Add egg mixture: Pour the beaten egg mixture evenly over the layered eggplant cake.
- Bake: Place in preheated oven and bake for 20 minutes until the top is golden and the egg mixture is set.
- Rest and serve: Let cool for 5 minutes before slicing. Garnish with fresh basil leaves if desired.
Time and Serving Information
Prep Time: 30 minutes
Salting Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Serves: 6 people
Nutrition (per serving): Calories: 165, Protein: 7g, Carbs: 12g, Fat: 11g, Fiber: 6g
Why This Recipe is Good and Healthy
This Mediterranean eggplant cake offers exceptional nutritional benefits while delivering incredible flavor satisfaction. Eggplants are rich in antioxidants, particularly nasunin, which protects brain cells from damage and supports cognitive health. The vegetable is also high in fiber, promoting digestive health and helping maintain stable blood sugar levels. The tomato sauce provides lycopene, a powerful antioxidant that supports heart health and may reduce cancer risk. Eggs contribute high-quality protein and essential amino acids necessary for muscle maintenance and overall body function. The olive oil supplies heart-healthy monounsaturated fats that help reduce inflammation and support cardiovascular health. This dish is naturally low in calories but high in nutrients, making it perfect for those seeking satisfying comfort food without compromising their health goals. The combination of vegetables and protein creates a complete meal that will keep you satisfied for hours.