50 g of grana padano grated italian cheese or parmesan cheese
400 g container cottage cheese
250 ml creme fraiche or sour cream
250 ml olive oil
Recipe preparation steps
Preheat the oven to 230°C or Gas Mark 8.
Lightly grease the Tian or an oven proof dish with olive oil.
Cook the eggplant slices in hot olive oil, turning as necessary until they are golden brown on both sides & well cooked through. Drain them well on absorbent paper & allow to cool before assembling the Tian.
Beat together the cottage cheese, grated Italian cheese, eggs & crème fraiche. Season with salt & black pepper to taste.
Mix the tinned tomatoes with the passata & add the grated or finely chopped garlic.
Now you can start to assemble the Tian – start with a little of the tomato sauce & then some eggplant slices; tear the basil leaves into small pieces & scatter over with basil flowers if available. Keep layering the dish with the tomato sauce & eggplants & fresh basil until all the ingredients have been used. Pour over the cheese custard & decorate with the freshly sliced tomatoes.
Bake in the oven for 35 – 45 minutes until golden brown & bubbling. Allow to cool & serve in slices. Delicious with fresh green salad leaves & crusty bread.