Eggplant Flan {Sformato di Melanzane}
A rustic flan made with garden eggplants.
- Prep time
- 45 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Olive Oil
- 4 Tablespoons Breadcrumbs
- 3 to 4 Eggplants (About 3 Pounds)
- 2 Tablespoons Olive Oil
- 2 Large Cloves Garlic, Peeled & Minced
- 1 1/2 Cups Grated Parmesan Cheese, Divided
- 2 Tablespoons Finely Chopped Basil
- Salt & Pepper To Taste
- 2 Large Eggs, Beaten
- 3/4 Cup Whole Milk
- 1 1/2 Cups Shredded Mozzarella
- 1/2 Cup Chopped Ripe Tomatoes
Instructions
- 1
Preheat oven to 400 degrees F.
- 2
Place the eggplants on an aluminum lined baking sheet and bake until very soft, turning over often.
- 3
Cool, then peel the eggplants and place in a colander.
- 4
Place a weight on top of the eggplants to help purge them of excess liquid for 30 minutes.
- 5
Chop the eggplant coarsely.
- 6
In a frying pan, heat the olive oil over medium heat, then add the garlic and cook a minute or two until fragrant.
- 7
Add the chopped eggplant, and cook, stirring continuously for 2 to 3 minutes.
- 8
Place the eggplant in a bowl along with the beaten eggs, milk, 1 cup of grated Parmesan, basil, salt and pepper.
- 9
Mix well.
- 10
Oil an oven-proof casserole dish then sprinkle with the breadcrumbs.
- 11
Spoon the eggplant mixture into the casserole smoothing the top with a spoon.
- 12
Sprinkle the top with the mozzarella and remaining Parmesan cheese.
- 13
Spoon the tomatoes into the center of the sformato, then bake for 35 to 40 minutes until the sformato is set, and the cheese is bubbly and beginning to brown. Rest 10 to 15 minutes before serving.