Destination today? I will take you to Wonderland: I propose a cross between a pizza, a pie and a savory pie. Strange to say, right? We need stale bread, eggplant, tomato sauce, cheese and a handful of spices. Let's get to work.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 176 KCal Calories per serving
-
Ingrediants
- 250-300 g of stale bread
- 30 g of grated Parmesan cheese
- 200 g of mozzarella or Fontina cheese
- 200 g of tomato puree
- 500 g of eggplant
- 60 ml of extra virgin olive oil
- Q.b. of pepper
- Q.b. of salt
- 250-300 ml of water
- 1 teaspoon of oregano
Materials Needed
- 20 cm diameter springform pan
- Casserole
- Colander
- Baking paper
- Bowl
- Wooden spoon
Preparation
- Prepare the aubergines. Wash the aubergines, trim them to remove the stalk and cut them first into 1 cm thick slices, then into regular cubes. Place a colander or colander on top of a plate or bowl, then combine the diced aubergines, sprinkling with salt as you go. Let the aubergines drain for a couple of hours: to facilitate dripping, it is advisable to place a weight on top of the aubergines.
Why sprinkle the eggplant with salt?
Salt is useful for removing the vegetation water of aubergines: in this way, solanine, a potentially toxic glycoalkaloid, responsible for the typical bitter aftertaste of aubergines, is removed.
Furthermore, salt is useful for speeding up cooking times and using less oil: in fact, aubergines deprived of their vegetation water tend to cook more quickly, requiring less oil at the same time.- Meanwhile, cut the stale bread into cubes and collect it in a bowl. Add salt, pepper, oregano, half a dose of oil and gradually add the lukewarm water, just enough to obtain a moist but not excessively wet mixture.
- Let the mixture rest for at least 10 minutes.
- When the aubergines have lost some of their vegetation water, rinse them to remove excess salt. Pour two tablespoons of oil into a hot pan, then add the aubergines and cook them over medium heat for about ten minutes or until soft, taking care to stir often.
- Preheat the oven to 180 ° C (ventilated).
- Line a 20 cm side hinged pan with parchment paper.
- Create the bread pie. Pour a thin layer of tomato sauce on the base of the pan, then create a layer with the softened bread, taking care to crumble it and obtain a uniform base. Stuff with a layer of tomato, stringy cheese and aubergines, then make another layer of bread, then again stuffing with aubergines, cheese and tomato. Finish with a layer of bread, tomato sauce, parmesan cheese and a drizzle of extra virgin olive oil.
- Bake the aubergine pie at 180 ° C and bake for about 35-40 minutes, or until golden brown.
- Remove from the oven, allow to cool and serve in slices. The aubergine pie-pie is perfect to serve hot but it is also very good when cold.
Alice's comment - PersonalCooker
Did you like the savory pie but don't like eggplant? No problem: you can replace them with courgettes, peppers or a mix of vegetables of your choice. If you like meat, you can enrich the eggplant pie with sliced ham!Nutritional values and Health Comment on the recipe
The Pasticcio di Pane e Aubanzane is a food that belongs to the group of appetizers.
It has an average energy intake, provided mainly by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly monounsaturated, proteins of medium biological value and complex carbohydrates.
Cholesterol is irrelevant and fiber is abundant.
The Pasticcio di Pane e Aubanzane is suitable for most diets.
Contains gluten and lactose, and does not lend itself to the diet for celiac disease and milk sugar intolerance.
The abundance of fiber can increase bowel movement.
It is admitted by the vegetarian philosophy, but not by the vegan one.
The average portion is around 50-100g (90-180 kcal).
-nelle-carni-di-maiale.jpg)
