Eggplant and Mozzarella Pie, Auberginenkuchen Mit Mozzarella

Rating: 4.0 / 5.00 (1 Votes)

Total time: 45 min

Servings: 6.0 (Portionen)



Cut the melanzane into 3 mm thick slices, brush with olive oil, season with salt and pepper and place the slices in the hot grill pan until they are a little discolored and dry.

Cut the mozzarella and the skinned tomatoes into slices as well.

Line a baking sheet with parchment paper. Place the ring of a cake springform pan with a diameter of 20 cm on it.

First, place a layer of sliced melanzane in the ring, then a layer of mozzarella, followed by a layer of tomato slices. On each layer sprinkle breadcrumbs, grated Grana pepper, salt, Padano and finely chopped basil. Finish with a layer of mozzarella and cover with aluminum foil to prevent the cheese from darkening too quickly.

Bake the dish for 30 min. at 200 °C in the oven. Remove the foil a few minutes before the end of the baking time.

Remove the ring from the cake pan and serve the dish warm.

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