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–+ servings
eggplant cake

Eggplant Cake: A Healthy Mediterranean Twist You’ll Love

This eggplant cake is a vibrant Mediterranean dish that offers a nutritious twist on comfort food with layers of egg custard and tomato sauce.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cake Base
  • 1 large Eggplant Salted to enhance tenderness
  • 2 cups Tomato Sauce Fresh variety for best flavor
  • 4 large Eggs For binding and protein
  • 3 tablespoons Olive Oil Can substitute with avocado oil
  • 1 teaspoon Salt Enhances flavor
Egg Custard
  • 2 cups Milk Whole or low-fat
  • 1/4 teaspoon Nutmeg Aromatic touch
  • 1/2 teaspoon Black Pepper Freshly ground

Equipment

  • baking dish
  • Oven
  • Mixing bowl

Method
 

Preparation
  1. Slice the eggplant into approximately ½-inch thick rounds. Sprinkle with salt and let sit for about 15 minutes. Rinse and pat dry.
  2. Preheat oven to 375°F (190°C). Layer salted eggplant in a baking dish, cover with tomato sauce, then mix eggs with milk, nutmeg, and pepper, pouring evenly over the layers.
  3. Bake in the oven for approximately 45 minutes until the custard is set and lightly golden.
  4. Remove from oven and let cool for about 10-15 minutes before serving, garnishing with fresh herbs if desired.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 15gProtein: 7gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 300mgPotassium: 300mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

The cake can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat at 350°F (175°C) for 15-20 minutes when ready to enjoy.

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