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Crust:
Filling:
*Note: Do not peel eggplant; cut into thin slices. Put the slices on an oily baking tray. With a brush, oil the slices and bake in preheated 325°F for 15 minutes; set aside to cool.
Dough:
Filling:
Beat the egg white until hold its peaks. Fold it gently into the cheese. Put half of the prepared eggplant on the dough as first layer, slowly spoon the cheese into the pan and smooth the top. Cover it with the rest of the eggplant.
Bake in preheated 325°F for 1-1/2 hours.
Turn out, and cover all with the sliced cheese, Turn back into the oven for another 15-20 minutes. Free carefully the edges, and transfer into serving plate (with the bottom of the pan).
Poster's Notes:
Posted by Rina Perry
Nutritional Info Per Serving: N/A
1 cup flour
1/4 cup + 2 tablespoons butter or margarine (75 grams)
4 tablespoons cold water
pinch salt and pepper
1 medium eggplant
1/2 pound cream white cheese (I use the 9% fat)
3 eggs, separated
1 clove garlic, crushed fine
1/2 cup flour
1/2 cup ground Parmesan cheese (or any other sharp cheese)
salt and freshly ground pepper
3 oz. any yellow cheese, sliced very thin (for topping)
Sift flour, salt, and pepper in a bowl. In a saucepan melt butter and water over low fire. (You can do it in a microwave.) Pour the melted butter into the flour, mix until well blended. You will get soft dough. Spread the dough with your fingers into buttered 24cm springform pan, and bring the dough upwards on the side of the pan, about 1" high.
In a big bowl put the cheese. Beat into it the yolks, garlic, Parmesan cheese, salt and pepper; taste.
It is special good to eat hot. I served it with lettuce, scatter on top with small pieces of avocado, with mustard vinaigrette dressing.