Recipe tip: Parmigiana cake with tomato sauce

An extremely popular Italian-American classic Eggplant fingers breaded, fried eggplant, with layers of tomato sauce and cheese, but with a little twist, was the inspiration for this dish. If you can’t find kataifi dough for the topping, you can also use filo dough and cut it into very thin strips with scissors. It takes a little love to make the pie, but the effort is rewarded with an impressive, meat-free show.

ingredients (4 people)



Eggplants, cut into 1-1.5 cm lengthwise slices (about 4-5 pieces per eggplant)


large egg, plus 3 large yolks



Breadcrumbs (we use Paxo brand)



Kataifi dough, thawed and cut into pieces about 2-3 cm long



Pecorino Romano (or Parmesan), finely chopped



Buffalo mozzarella, completely drained, then thinly sliced

salt and black pepper

For the tomato sauce

ingredients (4 people)


Onion, peeled and finely chopped (180 g)


Garlic cloves, peeled and crushed



Aleppo Chili Flakes



Coriander, coarsely chopped

1 1/2


ground cumin



Plum tomatoes (400 g each), tomatoes crushed by hand



Coriander, coarsely chopped

  • Open the oven 200 °C (convection) preheat. Line two baking sheets with parchment paper.
  • the eggplant In a large bowl, mix with 3⁄4 tsp salt and 1 pinch pepper.
  • This flour place in a shallow dish. egg and egg yolks in a second bowl with milk or water. the bread crumbs In a third bowl, mix with 11⁄4 tsp salt.
  • Every eggplant slice first pour in the flour (shake off the excess flour), then in the egg, and then in the breadcrumbs. On prepared slices sheets Spread the topping and pour 2 tablespoons of oil on each tray, then bake for 15 minutes. Turn the trays, eggplants more 15 minutes cook until golden. Remove from the oven and record the oven temperature 180 °C (convection) reduce
  • For the meantime Tomato sauce Heat the oil in a large pot over medium-high heat. the onions Roast for 10 minutes until soft and lightly browned; stirring occasionally. garlic and spices add and stir constantly 1 minute fry, then tomatoes, sugar400 ml water, 13⁄4 tsp salt and 1 pinch of pepper. Bring to a boil, then over medium heat Boil for 25 minutes leave the sauce until it thickens a little. Then add the cilantro 700 g Measure out the sauce (for the pie), leave the rest in the pot and reheat before serving.
  • In a bowl Kataifi dough with half pecorino and add remaining 3 tablespoons olive oil.
  • Now assemble the cake: One Springform (Ø 23 cm) line with baking paper. Place a third of the eggplant slices in the bottom of the pan. One third of each sauce, Mozzarella and add the rest of the pecorino. Repeat twice, then Kataifi mixture distribute evenly over it. Cake in the oven 35 minutes cook, then increase the temperature 200ºC increases and more of the pie 15-20 minutes Cook until nicely browned on top. Remove from the oven and let rest for about 30 minutes.
  • Remove the edge of the ladder shape and use the paper to lift the cake onto the board. Reheat the sauce in the pot. Pie serve hot or cool to room temperature and serve with the rest of the sauce.


Tomato sauce

  • You can prepare it 3 days in advance and store it in the refrigerator.

  • Great for stir-fried pasta and casseroles, or crack a few eggs for shakshuka.

© DK Verlag


Ottolenghi Test Kitchen – Extra goodies.
Yotam Ottolenghi, Nur Murad
DK publishing house
256 pages
24.95 euros

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