One-third cup of olive oil
2 cloves of garlic, minced
2 large eggplants, sliced into rounds
4 slices of bread without crust, cut into pieces
Half cup of milk
4 eggs, lightly beaten
1 cup of grated Parmesan cheese
Salt and black pepper to taste
For the sauce
One-quarter cup of olive oil
1 medium onion, finely chopped
2 pounds of tomatoes, peeled and seeded, chopped
One-third cup of olive oil
2 cloves of garlic, minced
2 large eggplants, sliced into rounds
4 slices of bread without crust, cut into pieces
Half cup of milk
4 eggs, lightly beaten
1 cup of grated Parmesan cheese
Salt and black pepper to taste
For the sauce
One-quarter cup of olive oil
1 medium onion, finely chopped
2 pounds of tomatoes, peeled and seeded, chopped
In a large skillet, heat the olive oil over medium-high heat
Add the garlic and cook until lightly browned
Add the eggplant, 1 cup of water, and cover the skillet
Cook until the eggplant is tender
Season with salt and black pepper to taste
Process the eggplant, bread, and milk in a food processor until smooth
Remove the mixture from the processor and add the eggs and Parmesan cheese
Mix well
Pour the mixture into a 24 cm diameter baking dish, greased and floured
Bake in a preheated oven at 200°C for 40 minutes or until a knife inserted comes out clean
Remove from the oven and let cool slightly
Prepare the sauce: In a large skillet, heat the olive oil over medium-high heat
Add the onion and cook until lightly browned
Add the tomatoes, cover the skillet, and cook for 30 minutes, stirring occasionally, until the tomatoes are tender
Unmold the cake and serve warm with the tomato sauce
Enjoy!
