Italian Eggplant Tart

1. 1

   30 minutes preparation + 20 minutes cooking

2. 2

   Peel the eggplants and cut them in quarters, putting them immediately to cook in very little salted water, for 10 minutes.

3. 3

   Drain and squeeze them tightly to remove all boiling water and the bigger seeds.

4. 4

   In a bowl mix together the egg yolks and whites, a generous spoonful of grated cheese and a tablespoon of bread crumbs.

5. 5

   Add the melted butter (melted but not fried) to make the mixture and a good sprinkling of grated nutmeg.

6. 6

   Mix well and place in an oven tin, buttered and coated in breadcrumbs. Bake in a hot oven for 20 minutes and serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.