AUGUST CAKE
Ingredients:
2 large eggplants
3-4 medium tomatoes (or more if you prefer)
200g mozzarella cheese (or your preferred cheese)
Olive oil
2 chopped garlic cloves
Fresh thyme (or your preference)
Fresh Rosemary (optional)
Salt and pepper to taste
Fresh basil leaves for garnish (optional)
Some Grated Parmesan Cheese (optional)
Preparation:
1. Wash the eggplants and cut them into thin slices (about 1 cm thick).
2. Place the slices in a strainer and sprinkle with salt to release excess water and bitterness. Let it sit for about 20 minutes then rinse with cold water. Seize them with paper towels.
3. Preheat the oven to 180°C (350°F).
4. Wash the tomatoes and cut them into thin slices.
5. Slice the mozzarella cheese into slices the same thickness as the eggplant.
6. In a baking fountain, put a little olive oil in the bottom.
7. Place the eggplant slices at the base of the fountain, then add a slice of tomato, a slice of cheese and sprinkle some minced garlic.
8. Add a sprig of fresh thyme and sprinkle with a little olive oil.
9. Continue to layer until the ingredients are done, ending with a cheese layer.
10. Cover the fountain with tin foil and bake for about 25-30 minutes, until the eggplants are tender.
11. Remove the foil and bake an additional.
10-15 minutes for the cheese to be golden.
12. Once it’s ready, you can sprinkle some grated Parmesan on top and a hint of pepper black.
13. Decorate with fresh basil leaves.
