Eggplant Aubergine and Zucchini Cake
Discover the irresistible charm of this Eggplant Aubergine and Zucchini Cake—a savory, layered creation that combines the earthy flavors of roasted eggplant and zucchini with creamy ricotta, fragrant basil, and a hint of garlic. Perfectly seasoned and bound together with a rich blend of eggs, Parmesan, and breadcrumbs, this vegetable "cake" is baked to golden perfection and served as a comforting yet elegant entrée. Whether enjoyed warm or at room temperature, this recipe offers a delightful blend of textures and Mediterranean-inspired flavors. Ideal for brunch, weeknight dinners, or as a standout vegetarian dish, this is a must-try for any fan of hearty vegetable recipes.
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Ingredients
- 2 medium Eggplant (Aubergine)
- 2 medium Zucchini
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 1 cup Ricotta cheese
- 10 leaves Fresh basil leaves
- 2 cloves Garlic
- 1 cup Tomato sauce
Directions
Step 1
Preheat the oven to 375°F (190°C). Grease a 9-inch round cake pan with olive oil and set aside.
Step 2
Slice the eggplants and zucchinis into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 10 minutes to draw out moisture. Pat them dry with a paper towel.
Step 3
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, lightly brown the eggplant and zucchini slices on both sides. Add more oil as needed. Set aside to cool.
Step 4
In a mixing bowl, whisk together the eggs, breadcrumbs, Parmesan cheese, and black pepper until well combined.
Step 5
In a separate bowl, mix the ricotta cheese with minced garlic and finely chopped basil leaves.
Step 6
Spread a thin layer of tomato sauce at the bottom of the prepared cake pan. Arrange a layer of eggplant slices, followed by a layer of zucchini slices. Spread a portion of the ricotta mixture over the vegetables and top with a few spoonfuls of the egg mixture.
Step 7
Repeat these layers until all ingredients are used, finishing with a layer of the egg mixture. Press down gently to compact the layers.
Step 8
Bake in the preheated oven for 35-40 minutes, or until the top is golden and set. Let the cake cool in the pan for 10 minutes.
Step 9
Run a knife around the edges to loosen the cake, then invert onto a serving plate. Slice and serve warm or at room temperature.
Nutrition Facts
| Serving size | (1936.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2371.3 |
| Total Fat 141.3g | 0% |
| Saturated Fat 53.4g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 804.0mg | 0% |
| Sodium 10374.8mg | 0% |
| Total Carbohydrate 178.5g | 0% |
| Dietary Fiber 27.5g | 0% |
| Total Sugars 62.1g | |
| Protein 119.4g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 2613.2mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 2857.8mg | 0% |
Source of Calories