August two, 2017

The eggplants in our back garden are escalating very well this summer time, and I have been utilizing them to make our favourite Eggplant Parmesan, Eggplant & Tomato Salad, Pasta all Norma, and Roasted Combined Vegetables quite frequently about the previous few of months. I was on the lookout for a new recipe that featured eggplants but just could not seem to be to obtain a thing that caught my focus until Letizia Mattiacci posted an eggplant sformato recipe on Fb. Letizia is an Umbrian chef, proprietor of Alla Madonna del Piatto Cooking Faculty, Agriturismo B&B and Getaway rental, and lives exterior of Assisi. Letizia always shares fantastic recipes, so I knew that this one particular would be scrumptious also. You can obtain out a lot more about Letizia’s recipes and her B & B on her site. 

A sformato is a savory flan, or kind of custard commonly built with pureed veggies, occasionally rice, eggs, and milk or cream. This sformato is a small a lot more rustic than the kinds I have loved in community dining places for the reason that the eggplant is only chopped, and is not pureed. Despite the fact that I do adore a sleek, elegant flan, the rustic overall look of this one particular appealed to me as I desire more simple Italian recipes.

We loved this sformato for Sunday lunch heat from the oven, even though it was also scrumptious the subsequent day reheated. I followed Letizia’s recipe with just a number of insignificant alterations as I additional an supplemental egg and a small a lot more milk than she known as for because I was utilizing a lot more eggplants. I feel the subsequent time I make it I’ll skip the chopped tomatoes on top rated, and rather, I’ll provide every part with some clean tasting tomato sauce which would make it nearly a deconstructed eggplant parmesan type of feel to it.

Completely ready For The Oven!

Buon Appetito!
Deborah Mele 2017

Eggplant Flan Sformato di Melanzane


  • 3 to 4 Eggplants (About 3 Kilos)
  • two Tablespoons Olive Oil
  • two Huge Cloves Garlic, Peeled & Minced
  • one one/two Cups Grated Parmesan Cheese, Divided
  • two Tablespoons Finely Chopped Basil
  • Salt & Pepper To Style
  • two Huge Eggs, Overwhelmed
  • 3/4 Cup Whole Milk
  • one one/two Cups Shredded Mozzarella
  • one/two Cup Chopped Ripe Tomatoes

For The Casserole:

  • Olive Oil
  • 4 Tablespoons Breadcrumbs


  1. Preheat oven to 400 degrees F.
  2. Put the eggplants on an aluminum lined baking sheet and bake until really soft, turning about frequently.
  3. Amazing, then peel the eggplants and spot in a colander.
  4. Put a bodyweight on top rated of the eggplants to aid purge them of excessive liquid for 30 minutes.
  5. Chop the eggplant coarsely.
  6. In a frying pan, heat the olive oil about medium heat, then add the garlic and prepare dinner a minute or two until fragrant.
  7. Add the chopped eggplant, and prepare dinner, stirring continually for two to 3 minutes.
  8. Put the eggplant in a bowl along with the beaten eggs, milk, one cup of grated Parmesan, basil, salt and pepper.
  9. Mix very well.
  10. Oil an oven-proof casserole dish then sprinkle with the breadcrumbs.
  11. Spoon the eggplant mixture into the casserole smoothing the top rated with a spoon.
  12. Sprinkle the top rated with the mozzarella and remaining Parmesan cheese.
  13. Spoon the tomatoes into the centre of the sformato, then bake for 35 to 40 minutes until the sformato is set, and the cheese is bubbly and beginning to brown.
    Rest 10 to fifteen minutes just before serving.