Eggplant Tomato Pie

Recipe by StarFire22
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 500 degrees.
  • Line baking sheet with foil and lightly grease.
  • In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
  • Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
  • Set aside skillet with reserved oil/vinegar
  • Remove cooked eggplant to bowl and mash.
  • Lower oven to 375 degrees.
  • Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
  • Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
  • Fold eggs, butter, pesto, and breadcrumbs into eggplant.
  • Grease a pie pan and place a layer of sliced tomato to cover bottom.
  • Combine cheeses and sprinkle 1/2 over tomatoes.
  • Cover with eggplant mixture.
  • Add layer of remaining cheese.
  • Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
  • Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.
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