Recipe Method

1. Preheat oven to 180C.
2. Heat 1 teaspoon of in a small pan over a medium heat.
3. Add the onion and cook until golden brown. Remove from heat and set aside.
4. Add 2 teaspoon oil into the same pan and cook the aubergine until golden brown. Remove from heat and set aside.
5. Cut the crusts off the bread slices, use a rolling pin, flatten the bread.
6. Lightly grease a 20cm springform cake tin.
7. Press the bread into the tin, layering to make sure there are no gaps.
8. Place the tin in the oven for +- 7 minutes. The bread should not be browned, just a bit dry. Remove from the oven and set aside.
9. Add the onion, aubergine, tomatoes, basil and cheese to the cake tin with the prepped bread slices.
10. In a bowl whisk together the egg, cream, milk, parsley, salt and pepper. 
11. Pour the egg mixture over the vegetables and bake immediately.
12. Bake for 15 - 20 minutes until the top is lightly golden and the filling is set.
13. Remove from oven and rest for 5 minutes before serving.
14. Garnish with parsley and serve warm.