Easy Savory Eggplant Cake with Cheese

Recipe directions

• Prepare the Eggplants
• In a large bowl, combine the water and salt.
• Remove the stems from the eggplants and cut them into cubes.
• Add the eggplant cubes to the salted water.
• Cook the Vegetables
• Heat olive oil in a large skillet.
• Add the sliced garlic.
• Dice the red and yellow bell peppers and add them to the skillet.
• Cook until the peppers begin to soften.
• Drain and squeeze the eggplants with your hands to remove excess moisture.
• Add the eggplants to the skillet.
• Season lightly with salt.
• Cook everything together for about 10 minutes, then remove from the heat.
• Prepare the Batter
• In a large bowl, whisk together the milk and eggs.
• Add the chopped parsley, smoked paprika, and black pepper.
• Stir in the cooked vegetables.
• Add the breadcrumbs, flour, and baking powder.
• Mix well until everything is evenly combined.
• Assemble
• Line two 28 × 12 cm (11 × 5 inch) loaf pans with parchment paper.
• Lightly grease them with olive oil if desired.
• Spread half of the vegetable mixture into the loaf pans.
• Sprinkle the grated Parmesan or Graviera evenly over the mixture.
• Cover with the remaining vegetable mixture.
• Bake
• Bake in a preheated oven at 180°C (350°F) using conventional heat for 30 minutes.
• Remove from the oven.
• Top with the grated mozzarella and tomato slices.
• Return to the oven and bake for another 30 minutes.
• Allow the savory eggplant cake to cool slightly before slicing and serving.