Tiered Eggplant Cake

By LoriCaputo

Ingredients

• ¼ cup olive oil
• 2 medium sized eggplants, about 500 grams each, peeled and diced
• 2 medium sized onions, finely chopped
• 3 cloves garlic, finely chopped
• 2 eggs lightly beaten
• ¼ cup chopped freshly
• Salt and pepper
• 4 cups tomato sauce
• 10 -12 Crepes

Preparation

Step 1

Heat oil over medium heat, add eggplants, onions, garlic, and cook about 10 minutes; stirring often. Remove from heat and coarsely mash mixture with a fork. Stir in eggs and parsley; add salt and pepper to taste. Set aside.

Place one crepe on a heat-proof serving dish and spread with eggplant mixture. Arrange another crepe on top and repeat until the eggplant mixture is used up, ending with a crepe on top. Place in a 300 degree oven until heated through. Just before serving, top with tomato sauce. Garnish with chopped fresh parsley.