EGGPLANT AND TOMATO PIE
Steps:
- 1. Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. 2. Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees. 3. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside. 4. Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes. Arrange the sliced tomatoes on top and sprinkle remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40-45 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
TheRockstar.Mtv.Ahs.Infamous.ImfamousOFF.OnlyONoW
[email protected]Love this recipe! I've made it several times and it's always a hit.
Yanina Calderon S.
[email protected]This is my go-to recipe for eggplant and tomato pie. It's always a crowd-pleaser.
KDubs.02cnt
[email protected]The instructions were a little unclear but the pie still turned out great.
Colby Rebrook
[email protected]This recipe is a great starting point. I added some fresh herbs and a sprinkle of paprika and it was amazing.
Mohamed Osman
[email protected]I'm not sure what went wrong but my pie turned out dry and crumbly. I think I might have overcooked the eggplant.
lalo philly preston
[email protected]This pie was a hit at my potluck party. Everyone raved about it.
Harry m Ugheli
[email protected]Followed the recipe exactly and it turned out perfect. The only thing I would change is to add a little more garlic next time.
Babatunde From Africa
[email protected]This recipe is a keeper! It's a great way to use up summer eggplant and tomatoes. I also added some chopped zucchini and it was delicious.
sallu bhai
[email protected]Disappointed. The eggplant was mushy and the tomato sauce was bland.
Hope Poppy
[email protected]I'm not a huge fan of eggplant but this recipe changed my mind. The eggplant was perfectly cooked and the tomato sauce was flavorful. I'll definitely be making this again.
Neloy Islam
[email protected]I substituted goat cheese for feta and it was divine!
Mir Mallah
[email protected]Easy to follow recipe. The pie turned out great! My family loved it.
Tara McDonald
[email protected]This eggplant and tomato pie was a delightful culinary experience. The flavors of the roasted eggplant and tangy tomatoes blended harmoniously, creating a savory and satisfying dish. The crispy phyllo dough added a delightful textural contrast to the