This traditional cake uses eggplant laid out in a cake pan, filled with spaghetti mixed with homemade sauce, cheese and egg to hold it together.
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1.Preheat oven to 200°C/400°F. Grease a deep 20cm (8-inch) round cake pan.
2.Cook spaghetti in a large saucepan of boiling salted water until just tender; drain. Place in a large heatproof bowl.
3.Heat olive oil in a large saucepan over medium heat; cook onion and garlic, stirring, 5 minutes or until onion is softened. Add paste and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. Season to taste.
4.Meanwhile, heat vegetable oil in a large deep frying pan; cook eggplant, in batches, until golden brown. Drain on absorbent paper.
5.Whisk egg, cheeses and herbs together with a fork in a medium bowl. Stir warm tomato sauce, then egg mixture through spaghetti; mix well.
6.Line cake pan with eggplant slices, overlapping slightly and allowing slices to hang 10cm (4 inches) over edge of pan. Pour pasta mixture into eggplant-lined pan; press mixture firmly into base and corners. Fold overhanging eggplant over filling. Cover top of pasta with remaining eggplant slices; cover pan tightly with foil.
7.Bake pasta cake 30 minutes or until heated through. Stand 10 minutes. Remove foil; invert pasta cake onto a serving plate. Cut into wedges to serve.