3 eggplants
4 tablespoons of olive oil
Salt and pepper to taste
Chopped fresh herbs to taste
1 kg cooked sweet potatoes mashed
2 eggs
150 g grated Parmesan cheese
1 cup all-purpose flour
Butter for greasing
Breadcrumbs for dusting
2 cooked and chopped eggplants
150 g cream cheese
3 tablespoons toasted almonds
3 eggplants
4 tablespoons of olive oil
Salt and pepper to taste
Chopped fresh herbs to taste
1 kg cooked sweet potatoes mashed
2 eggs
150 g grated Parmesan cheese
1 cup all-purpose flour
Butter for greasing
Breadcrumbs for dusting
2 cooked and chopped eggplants
150 g cream cheese
3 tablespoons toasted almonds
1 Preheat the oven to 220°C
Cut the eggplants into small cubes
Let them sit in water with vinegar for 15 minutes
Drain and press to remove excess water
In a pan, heat the olive oil, add the eggplant, season with salt, pepper, and herbs, and cook until tender
Dust with plenty of chopped fresh herbs and set aside
2 In a bowl, mix together the sweet potatoes, eggs, Parmesan cheese, and flour
Season to taste
Grease a 22 cm diameter cake pan with butter and dust with breadcrumbs
3 Fill 3/4 of the mixture into the bottom and sides of the cake pan
Add the eggplant, chopped eggs, cream cheese, and almonds
Cover with the remaining sweet potato mixture, add a drizzle of olive oil, dust with breadcrumbs, and bake in the oven for 50 minutes.