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Eggplant: Eggplant Pie




Source of Recipe


TOH BB 2008


Recipe Introduction


I have only made and prepared this recipe on the sheet pan and I would hightly suggest it~ The vegtables are spread out better and therefore the finished dish is a little drier and not the least bit runny and it will cut into very nice squares~ Serving more than 4~



List of Ingredients




1 med eggplant( peeled and sliced 1/2" thick)
3/4 tsp salt and 1/8 tsp pepper
2 Medium Tomatoes,( sliced thin)
1 Medium Green pepper( cut into thin rings)
1 small onion sliced thin
2 Tbs olive oil and Minced garlic
Dried Basil ( to taste)
1/4 pound of mozzarella cheese, sliced thin
1/4 cup freshly grated parm cheese



Recipe



Broil the eggplant sprinkled with the salt and pepper about 6" from the heat till browned.
Heat the oven to 375, Line a pie plate with eggplant, tomato, pepper,& onion. Drizzle with the olive oil and sprinkle with the garlic, Basil and more salt and pepper to taste. Bake for 25 minutes~ Then add a layer of the mozzarella cheese, Sprinkle with the parm cheese and bake for an additional 15 minutes until golden. Serves 4~

Note:
* If this recipe is prepared like this there will be more juice and more moisture and naturally will be a little higher~ I would suggest allowing it to sit for a few before cutting.
* Only a splash of Truffle oil could possibly improve the wonderful, goings on in this recipe~ Truffie