I saw this being made on Rick’s Stein’s Long Weekend and thought, that looks great, the boys would love that! As it happened, I had everything I needed in the fridge, so why not give it a nudge? So I did. Pretty basic, but like Lasagna or moussaka, it is time consuming, but once ‘built’ and baked it is very cool. Best served at room temp, so when you turn it out all the layers show and you cut it like a cake.

Heat the oven to around 160. Spread layers of zucchini and eggplant on a tray, spray with olive oil and season well with salt and pepper. Bake until soft. Allow to cool.

Cook your usual Bologna with lashings of garlic and herbs. Taste and add seasoning as required. Don’t be scared of salt/pepper and sugar! Cook required pasta amount and drain. Mix the two and give a good splosh of olive oil.

Grab yourself a round baking dish and rub with olive oil all over the bottom and all over the sides. Sprinkle with bread crumbs and swirl to cover sides and bottom, don’t worry if there is extra on the bottom. Then start layering. Eggplant first, then your zucchini and a layer of cheese . So you have like an outer cover on the dish, so you can start filling with the pasta mix.

On top of each pasta layer, sprinkle more crumbs and cheese. Continue till you are to the top. Last layer crumbs and cheese. Spray with some olive oil and bake till cheese has melted and crumbs are gold. Allow to cool.

Turn out onto a serving dish (eggplant should be at the top) and serve with a green salad.

Squid said “WOW mum, its a pasta cake!”

Mine didn’t turn out very well as it was still too hot, but they were moaning about being hungry! Next time. 🙂 Impressive and easy.