When I was in the restaurant, Maria tried the tortino di melanzane and was immediately won over by it, so much so that she asked me for it as an starter on her birthday when her friends came for lunch. It is a very simple dish that does not require who knows what skills in the kitchen but it is of great effect and everyone likes it even those who do not like aubergines. The flavor is simple, genuine; it tastes like home.
Ingredients for 4 people
A piece of stale bread of 500 gr
3 whole eggs
3 eggplants
salt
pepper
extra virgin olive oil
2 cans of peeled tomatoes s. marzano
basil
1 smoked provolone
Cut the aubergines into cubes and sauté them in extra virgin olive oil. Wet the bread, squeeze it well and mix it in a bowl with the aubergines, eggs, salt and pepper.
Grease 4 single-portion molds, fill halfway with the bread and aubergine mixture, place a cube of provolone in the center and finish with more bread dough. Bake at 200 ° C for 20 min. about.
Prepare the tomato sauce with the s.marzano peeled tomatoes, salt, extra virgin olive oil, a clove of garlic and add the basil only when cooked. Leave to cook for 30 min.
Compose the dish: pour the tomato into the center of the dish, turn out the pie and place it on the tomato sauce. Decorate as desired with grated Parmesan cheese and a few basil leaves.