Equipment
Ingredients
Eggplant Base
- 1000 g eggplant, trimmed and sliced lengthways 1–1.5cm thick
- 70 g all-purpose flour
- 5 egg
- 30 ml whole milk
- 30 ml water
- 225 g fine dried breadcrumbs
- 105 ml olive oil
- 5 g salt
- 2 g black pepper
Tomato Sauce
- 120 ml olive oil
- 2 onion, finely chopped
- 8 garlic, crushed
- 10 ml aleppo chilli
- 5 g ground cinnamon
- 9 g ground cumin
- 800 g plum tomatoes, chopped
- 400 ml water
- 9 g granulated sugar
- 10 g salt
- 30 g cilantro, roughly chopped
Assembly
- 40 g kataifi pastry, defrosted and cut into 2–3cm lengths
- 75 g pecorino romano, finely grated
- 300 g mozzarella, thinly sliced
Nutrition (per serving)
Method
Preheat your oven to 200°C (392°F) and line two large baking trays with baking parchment.
Toss the eggplant slices in a large bowl with salt and black pepper until evenly coated.
Set up a breading station with three shallow dishes: one with flour, one with whisked eggs and milk/water, and one with breadcrumbs and 1.25 teaspoons of salt.
Dredge each eggplant slice in flour, dip in the egg mixture, and press into the breadcrumbs, then place on the prepared trays.
Drizzle the trays with 60ml of olive oil and bake at 200°C (392°F) for 30 minutes, rotating the trays halfway through.
Remove eggplant from the oven and reduce the oven temperature to 180°C (356°F).
Sauté the onions in 120ml of olive oil over medium-high heat in a large saucepan for 10 minutes until softened.
Stir in the crushed garlic and spices, cooking for 1 minute until fragrant.
Add tomatoes, 400ml water, sugar, and salt; simmer on medium heat for 25 minutes until the sauce thickens.
Incorporate the chopped cilantro and reserve 700g of the sauce for assembly, keeping the remainder for serving.
Combine the kataifi pastry with half of the pecorino and the remaining 45ml of olive oil in a bowl.
Line the springform tin with parchment. Layer one-third of the eggplant, tomato sauce, mozzarella, and remaining pecorino; repeat twice more.
Top the pie with the kataifi mixture and bake at 180°C (356°F) for 35 minutes.
Increase the oven temperature to 200°C (392°F) and bake for 15–20 minutes until the top is golden.
Let the pie rest in the tin for 30 minutes to set before serving with the reheated extra sauce.
Chef's Notes
- For the best flavor in the tomato sauce, use high-quality San Marzano or Roma tomatoes. If using canned, ensure they are whole and crushed by hand for a better texture.
- When breading the eggplant, ensure each slice is thoroughly coated in flour, egg, and breadcrumbs to create a crispy exterior that holds up to the sauce and cheese.
- Don't skip the resting period after baking. This allows the layers to set, making it easier to slice and serve without the pie falling apart.
- The kataifi pastry topping can be a bit delicate. Gently press it onto the top layer of cheese and sauce to ensure it adheres well during baking.
- Taste and adjust the seasoning of the tomato sauce before assembling the pie. The balance of sweet, savory, and spice is crucial.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze slices individually for best results.
Reheating: Reheat in a 180°C (350°F) oven for 15 minutes to maintain crispness.
