Για την συνταγή στα Ελληνικά πατήστε εδώ
I had told you in a previous post that a few days ago I had bought way too many eggplants and had no idea what to do with them. My first eggplant experiment was these rollatini and my second was this savory veggie cake. We enjoyed it a lot either warm or cold. It tasted like a pizza and we really loved it. You should definitely try it!
Take care, my dear friends!
350 gr. bread, sliced
2 medium eggplants, equally sliced
2 medium zucchini, equally sliced
250 gr. mushrooms
200 gr. manouri cheese, grated
300gr. tomato juice
1/4 cup basil, finely chopped
1 big garlic clove
oregano and thyme
On a baking sheet lined with parchment paper put a round mould and arrande bread slices (packed, without gaps in between). Brush bread with olive oil, season with salt, pepper, oregano and thyme. Bake in preheated oven at 180C for 10 minutes. Brush eggplant and zucchini slices with oil, season with salt and place them on a baking sheet lined with parchment paper. Bake in preheated oven at 180 C for about 15 minutes (10 from the one side and 5 from the other). Bake mushrooms in preheated oven at 180C for about 8 minutes.In a pan saute garlic, add tomato juice and basil and let simmer.
Assembly: On each bread slice spread a teaspoon of the tomato sauce, then lay an eggplant slice and mushrooms. Then add 75 gr. cheese and then lay zucchini slices. Finally top with the rest of the sauce and the cheese. Bake in preheated oven at 180 C for 20 minutes. Enjoy!
If you have some bread left, brush it with oil, bake it and then crumble it with yuour hands and top the cake with it.