eggplant tomato pie
I originally found this recipe using cheddar cheese and plain breadcrumbs. I have switched it up using flavored breadcrumbs and Italian cheeses. I have also added the light breadcrumb layer on the bottom of the pan because the first time I made it it was too wet. The breadcrumbs helped absorb excess moisture. I also slice my tomatoes in advance and let them drain. The recipe in the picture is double.
prep time
30 Min
cook time
35 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 1 large eggplant
- 2 large tomatoes
- 1 medium onion
- 1 clove garlic
- 1/2 cup breadcrumbs, flavored
- 1 large egg
- 1 tablespoon butter, melted
- 8 slices mozzarella cheese
- 2 tablespoons romano cheese, grated
How To Make eggplant tomato pie
-
Step 1Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
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Step 2Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
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Step 3Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
-
Step 4Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
-
Step 5Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
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Step 6Bake at 350°F for 30 minutes or until golden brown
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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