How to prepare: Eggplant cake
To prepare the aubergine cake, start with the aubergine: cut it into slices that are not too thick and flour it. Transfer the aubergine slices to a baking tray lined with parchment paper. Drizzle with oil, season with salt and pepper. Bake in a preheated oven at 180 ° C until golden brown (about 30 minutes). Remove from the oven and set aside.
Prepare the tomato sauce: in a saucepan, season the oil with the garlic. Then add the tomato puree, 1 basil leaf, salt, pepper and cook for 20-25 minutes or until the sauce has reduced.
Prepare the base of the cake: in a bowl, collect the flour, sifted yeast, oil, water and start kneading. Finally add the salt. When you have obtained a homogeneous and not at all sticky dough, form a loaf.
Roll out the dough with your hands in a 24 cm diameter pan greased with oil so as to cover the whole base. Prick with the tines of a fork then add a couple of tablespoons of tomato sauce.
Then add a part of the aubergines cooked in the oven, veiled with more tomato sauce, add a little chopped provola, a little grated Parmesan cheese and dried oregano. Continue alternating the layers in this way until all ingredients are used up.
Bake on the lowest shelf of the oven at 180 ° C for about 30-35 minutes or until the base is cooked and the top is golden. Remove the aubergine cake from the oven and serve immediately.