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Eggplant Parmesan Cake

by daniela_dish
summerdinner
Source: https://www.tiktok.com/t/ZP8ppHBYL

Ingredients

produce
  • basil leaves(fresh)
  • 2-3eggplants(peeled and sliced lengthwise)
protein
  • 6eggs(beaten)
  • 1egg(for topping)
dairy
  • 1/4 cupParmesan cheese
  • 1 lbmozzarella(fresh)
grain
  • 2 cupsflour
pantry staple
  • black pepper
  • 2 cupsmarinara sauce
  • 1 colive oil(not extra virgin)
  • salt

Instructions

  1. Salt the eggplant and place in a colander in the sink. Let the eggplant drain for about 1 hour.
  2. Rinse off the excess water and dry with paper towels. Sprinkle with salt and pepper.
  3. Meanwhile set out a bowl with the eggs and a bowl with the flour.
  4. Dredge each slice in the flour and then in the eggs.
  5. Heat the olive oil in a large skillet. When hot add the coated eggplant in batches and fry until golden on each side. Drain on paper towels. Do this until you have used all the eggplant.
  6. Spray a springform pan with olive oil and layer the bottom with a layer of eggplant.
  7. Place slices of eggplant all around the perimeter of the springform with them hanging over the edges.
  8. Continue layering eggplant, marinara and cheese until you reach the top and fold over the eggplant flaps.
  9. Brush with beaten egg and sprinkle with Parmesan.
  10. Bake at 375°F for about 45 minutes.
  11. Let cool a bit before slicing.