Looking for a delicious way to use fresh eggplants? This Easy Savory Eggplant Cake is packed with roasted eggplant, colorful bell peppers, aromatic herbs, and plenty of melted cheese. It has a moist, tender texture and a rich Mediterranean flavor that makes it perfect for lunch, dinner, meal prep, or even as a party appetizer.
Easy Savory Eggplant Cake with Cheese
16
servings30
minutes1
hour225
kcal1
hour30
minutesA delicious savory eggplant cake that is easy to make, cheesy, and perfect as a light meal, appetizer, or snack.
Ingredients
- For soaking the Eggplants
2 liters 8 1/2 Water
2 tbsp 2 Salt
- For the Cake
3 3 Eggplants
3 3 Red Bell Peppers
1 1 Yellow Bell Pepper
100 g 1/3 cup Olive Oil
4 4 Garlic Cloves, thinly sliced
Salt and Black Pepper, to taste
1 tbsp 1 tbsp Smoked Paprika
100 g 1 Breadcrumbs
100 g 3/4 cup All-purpose Flour
3 3 Eggs
250 g 1 cup Milk
1/2 bunch 1/2 bunch Fresh Parsley, finely chopped
2 tsp 2 tsp Baking Powder
150 g 1 1/2 cup Grated Parmesan or Graviera cheese
200 g 2 cup Shredded Mozzarella
1 1 Tomato, sliced
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.
Recipe video
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