Saturday, September 7, 2013

Eggplant Tomato Pie

Ingredients

1 eggplant
2 tomatoes
1 onion
2 cloves garlic
breadcrumbs
1 egg
1 Tbsp butter
1 Tbsp pesto
grated parmesan cheese fresh basil

Directions

This recipe and photo come from Key Ingredient (J.W.). The only changes were to add an egg, replace the parsley with basil and I actually sauteed the onion and garlic in a little olive oil before adding to the eggplant mash. Also replaced the cheddar with freshly grated parmesan.

Peel and cube eggplant, boil until soft. Drain water and mash. Add (sauteed) diced onion and garlic, breadcrumbs, beaten eggs, melted butter, pesto, and mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add grated Parmesan cheese and sprinkle with fresh basil. Bake at 350 F for 30 minutes or until golden brown.

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