Eggplant Tortini Web

Eggplant Tortini

During our 2014 trip to Sicily we had the pleasure of learning to cook some amazing local dishes at the Mandranova Resort; this is one of them. The beauty of this Eggplant Tortini is that you can prepare it the day before and simply reheat and serve. A delicious and time saving dish for a dinner party. Want to learn more about Mandranova Resort, click here.

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Instructions

  • 1. Place 3 of the eggplants onto a baking tray and bake at 200C for 40 minutes until soft to touch. Set aside to cool.
  • 2. Peel the skin away from the eggplants and finely chop them. Place the chopped eggplants into a colander over a sink or bowl and allow the water to drain away.
  • 3. Cut the remaining eggplant into very thin slices (2-3mm thick). Brush with a little olive oil and grill on a BBQ or griddle pan until golden.
  • 4. Grease 10 x 100ml capacity mini foil baking pans with the butter, then use 1/2 cup of the breadcrumbs to coat the inside of the pans. Line the moulds with the grilled eggplant slices.
  • 5. Place the drained roasted eggplants into a bowl and add the crushed garlic, 3/4 cup breadcrumbs, chopped oregano or basil, 1/2 cup grated parmesan cheese, 1 egg and combine well. Season with salt & pepper.
  • 6. Spoon the mixture into the prepared pans. Using your finger, press the eggplant mixture into the sides of the pans creating a hollow in the centre.
  • 7. Place the ricotta into a bowl, add the remaining 1/4 cup parmesan cheese and combine well. Season with salt & pepper. Spoon the ricotta into the hollow of the pans.
  • 8. Cut 10 discs of thinly sliced bread large enough to cover the top of the pans. Combine the remaining egg with 1/2 cup of milk. Dip the bread discs into the egg mixture, shake the excess egg away and place the discs onto the top of the pans.
  • 9. Place the pans onto a baking tray and bake in a preheated over at 160C for 20 minutes. To remove the tortini from the pans, chill the pans and gently tear the side of the pan away and turn the tortini out
  • 10. *To make the tomato and anchovy sauce, see recipe for Penne with Tomato and Anchovy Sauce.

About The Author

Elizabeth

Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...