TORTA MILANO

Preparation Method :

• Beat the eggs with the salt and pepper and stir in the onions; make six omelettes using some of the olive oil, and set them aside.
• Cook the tomatoes with 1 tablespoon of oil, salt and pepper until they become tender and partially dry; then add the paprika and sugar, and keep aside.
• Fry the slices of brinjal on both sides in a greased frying pan until they are done, then set them aside.
• In the same pan, sauté the garlic and capsicum in a little oil for 1 minute, and then add the brinjals; cook for another minute, and season to taste.
• Line a baking tray with foil and make a stack of the six omelettes on it, one above the other, with filling in between the layers. Spread the first omelette with half the brinjal mixture.
• The second omelette with half the tomato mixture; and the third omelette with half the mozzarella. Repeat the layers, finishing with the mozzarella. Press the omelettes down firmly.
• Bake in a pre-heated oven at 180°C (350°F) for at least 40 minutes; cool for a few minutes, then garnish with the tomato slices and the basil.