eggplant and potato pie

★★★★★ 1 Review
lauraf30 avatar
By Laura Fernandez
from Clarksville, TN

This recipe comes from my italian family , my grandma made it , my mom too , I learn how to make it , , but still tryin' to get my hubby and kids to's so good for this chilly time !!

★★★★★ 1 Review
serves 4
prep time 40 Min
cook time 30 Min
method Bake

Ingredients For eggplant and potato pie

  • 2 lb
  • 1 lb
    potatoes, mashed
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
  • 1 clove
  • 1 lg
  • 1 c
    parmesan cheese
  • 1 Tbsp
  • 1 Tbsp

How To Make eggplant and potato pie

  • 1
    Peel , cut and boil the eggplants with a little salt. Put them on a strainer with a weight to help loose all the water.
  • 2
    Peel , cut and boil the potatoes with a little salt. Use a potato ricer to mash them. Preheat oven at 350 F.
  • 3
    In a small pan on medium heat put the olive oil with the butter ( reserve a tablespoon of butter ) until melted. Add the garlic and parsley an toss them for about 2 minutes or until the garlic gets golden.
  • 4
    Mix the eggplants with the mashed/riced potatoes , add the garlic/parsley/oil/butter mixtrue , add also the egg and parmsean cheese. Reserve a tbsp.of cheese.
  • 5
    Butter a 13 x 9 oven baking pan , pour the potaoes/ eggplant mixture , sprinkle with the reserved cheese and butter. Put it on the oven for 30' or until cheese looks golden. Serve warm as a main dish , or as a hearty side. It's also delicious cold!