Aubergine (Eggplant) Cake Recipe

Name: Aubergine (Eggplant) Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium aubergine, thinly sliced; 900 g ripe tomatoes; 6 tablespoons olive oil; 1 garlic clove, crushed; 1 onion, chopped; 1 teaspoon sugar; ¼ cup fresh basil, torn; 2 tablespoons strong white flour; 4 eggs; 3 tablespoons parmesan cheese, plus extra; parmesan cheese, for serving; 350 g mozzarella cheese, sliced

Servings: persons

1 medium aubergine, thinly sliced
900 g ripe tomatoes
6 tablespoons olive oil
1 garlic clove, crushed
1 onion, chopped
1 teaspoon sugar
¼ cup fresh basil, torn
2 tablespoons strong white flour
4 eggs
3 tablespoons parmesan cheese, plus extra
parmesan cheese, for serving
350 g mozzarella cheese, sliced

1
Sprinkle aubergine with salt ans place in a colander.
2
Weigh down with a heavy dish and leave for 30 minutes.
3
Place the toms in a bowl and cover with boiling water for one minute.
4
Then plunge in cold water to allow you to peel off the skins.
5
Heat 2 tbsp oil in a large pan and cook the garlic until coloured.
6
Add onion and gently cook until softened.
7
Add tomatoes and sugar.
8
Bring to boil and simmer for 40 minutes, uncovered.
9
Season if desired and add 1/2 the basil.
10
Rinse aubergine and pat dry.
11
dredge in the flour and set aside.
12
Whisk the eggs in a bowl and add the parmesan.
13
Heat the remaining oil in a frying pan.
14
Dip the aubergine in the egg mix and fry until golden on both sides.
15
Drain and set aside.
16
Heat oven to 190C/375F.
17
In a 20cm springform tin begin arranging the dish.
18
Layer of aubergines first.
19
Layer of tomato sauce and basil.
20
Layer of mozzarella.
21
Layer of sauce and basil.
22
Layer of aubergine.
23
Sprinkle over more parmesan if desired and bake for 25 minutes.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium aubergine, thinly sliced, 900 g ripe tomatoes, 6 tablespoons olive oil, 1 garlic clove, crushed, and more.

Yes, Aubergine (Eggplant) Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Aubergine (Eggplant) Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions