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    You are in: Home / Recipes / Baked Eggplant Pie Recipe
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    Baked Eggplant Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    15 mins

    1 hrs 5 mins

    I'mPat's Note:

    From our local/state paper. Times are estimated and have not included cooling time.

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    Units: US | Metric


    1. 1
      Place the passata in a small saucepan over medium-low heat and simmer, stirring occasionally, for 10 minutes until reduced by about one-third and then allow to cool.
    2. 2
      Combine parmesan and breadcrumbs in a bowl and set aside.
    3. 3
      Heat 2mm oil in a large frypan and shallow fry the eggplant, in batches, for 2 minutes each side or until golden, adding more oil if necessary and then drain on paper towel and season with salt and pepper.
    4. 4
      Preheat oven to 190°C.
    5. 5
      To assemble the pie, lay half eggplant slices, overlapping, over the base of a 22cm ovenproof frypan (skillet), arranging them so they reach 2cm up the sides.
    6. 6
      Spoon over one-third of the parmesan mixture and place half the mozzarella on top.
    7. 7
      Repeat with passata, parmesan and mozzarella, then spoon over remaining passata and cover with the remaining eggplant, then scatter with the remaining parmesan mixture and bake in the oven for 35 minutes or until heated through.
    8. 8
      Cool to room temperature and then turn the pie out onto a plate and cut into wedges.
    9. 9
      Drizzle with oil and scatter with basil leaves.
    10. 10
      Serve as part of an antipasti platter.

    Ratings & Reviews:


    Nutritional Facts for Baked Eggplant Pie

    Serving Size: 1 (393 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 543.5
    Calories from Fat 267
    Total Fat 29.7 g
    Saturated Fat 17.0 g
    Cholesterol 97.3 mg
    Sodium 1385.9 mg
    Total Carbohydrate 36.8 g
    Dietary Fiber 12.5 g
    Sugars 13.3 g
    Protein 36.3 g

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