Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Eggplant
Slice the golden eggplants into 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture. Rinse and pat dry.
- 2
Cook the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
- 3
Mix the Batter
In a large bowl, whisk together the eggs, remaining olive oil, flour, Parmesan cheese, garlic, black pepper, and chopped basil until smooth.
- 4
Combine and Cook
Fold the cooked eggplant into the batter until evenly distributed. Pour the mixture back into the skillet and cook over medium heat for about 10-15 minutes, or until the bottom is golden and set.
- 5
Finish the Torta
Carefully flip the torta using a large plate, then cook the other side for another 5-7 minutes until golden brown and fully cooked.
- 6
Serve
Let the torta cool slightly before slicing. Serve warm or at room temperature, garnished with additional fresh basil if desired.