Eggplant cake

Cake for 4 people

Ingredients:
1 kg of aubergines (not too large)
200 g of cooked ham slices
200 g of cheese slices (Gouda, Havarti, Emmental…)
100 g of homemade fried tomatoes
3 free-range eggs
200 ml of whole milk
50 g of grated Parmesan cheese (or other gratin cheese)
Dried oregano to taste
Dried basil to taste
Extra virgin olive oil.
Ground black pepper.
Salt

Preparation mode

Wash the eggplants well because we will eat them with the skin.
Remove the stem and cut them into slices about 3 mm thick.
That is, not too thick and not too thin.
Soak them in salted water for about 20 minutes.
We put a weight on them to keep them under the water, because the eggplant tends to float.
For example, a small plate with a large cup of water on it.
After they have rested, drain the eggplants and dry them well.

Heat a large frying pan greased with a little olive oil over medium heat.
Grill the eggplants until golden brown on both sides.
Re-grease the pan with each batch.
You do not want to cook them on a very high heat so that they have time to cook inside.
Since this stage can take a long time, we recommend using two frying pans.

In a baking dish, place a layer of eggplant slices.
Spicy a little and then spread a layer of fried tomatoes and sprinkle with oregano and basil to taste.

Place half of the cooked meat slices.
Form another layer of eggplant slices, season with salt and pepper, then spread with tomatoes and sprinkle with spices. Now add half the cheese slices.
Repeat the previous steps again and finish with a final layer of eggplant slices.
Beat the eggs with the milk. Season lightly and pour this mixture into the dish.
Sprinkle with grated Parmesan cheese.

Bake for 30 minutes on medium height in an oven at 170°C, heating up and down, until cooked through and golden on top.
To check if the cake is done, prick it with a knife, if liquid comes out, it will need a few more minutes of cooking.
Finally, remove from the oven and let it rest for about 15 minutes before serving.