Steps for making cheese baked tomato cake

I saw this baked tomato pie by chance in an Italian cake shop, so I looked up the specific recipe online and shared it with you below:

eggplant

Ingredients for cheese baked tomato cake

1 eggplant 100g mozzarella

Half an onion 100 grams of bacon

100g tomato juice 2 eggs

A little minced garlic A tablespoon of olive oil

Salt and pepper

Basil leaves

How to make cheese baked eggplant cake

1. Remove the astringency of eggplant. Slice the eggplant, sprinkle salt on it, and spread it evenly. Place the eggplant on the grill for 30 minutes (with a baking tray underneath). Water will be released from the eggplant. If not, sprinkle more salt. After 10 minutes, if there is still no water, proceed to the next step.

2. After the eggplant is done with its astringency, we can move on to the next step. Slice the bacon, put a little olive oil in the pan, add the minced garlic and stir-fry, then add the bacon and stir-fry.

3. Add onion, stir-fry, add black pepper, salt, basil leaves, stir-fry until cooked

4. Remove the astringency of the eggplant and wipe it dry with a paper towel to prevent oil from splashing and scalding us when frying.

5. Put olive oil in the pan and fry both sides of the eggplant until golden brown, then remove and drain the oil.

6. Take a fried eggplant and place it at the bottom of the baking bowl

7. Spread a layer of ketchup on top

8. Put a layer of fried bacon on top

9. Sprinkle mozzarella on top

10. Place the plates in this order and fill the sides with the shredded food.

11. Add a little salt and pepper to the eggs and beat them with a fork. Don’t beat the eggs, just stir.

12. Pour the eggs into the baking bowl

13. Use a fork to stir the food so that the egg liquid flows evenly to all the ingredients.

14. Sprinkle mozzarella cheese on top

15. Preheat the oven and bake at 170 degrees for 30 minutes. Put a metal fork in it and test it with your finger. If it gets hot, it means it is cooked.

Tips for making gratin

1. Remove the astringency of eggplant first.

2. Wipe it dry with a paper towel before frying to prevent it from exploding and injuring people during frying.

3. Beat the eggs, not whip them. Just stir them. Stirring out a lot of bubbles will create cavities that affect the taste. In addition, too high a temperature will also make the food feel dry and loose, so low temperature and slow baking is the trick.

4. When taking it out of the oven, poke it with a metal fork and pull it out quickly. If the metal fork is hot, it means it is cooked. If it is cold, you need to extend the heating time appropriately.