Tomato and Eggplant Pie

September 19, 2018

1 Whole Wheat, yeast Crust

1.5 lbs eggplant

Salt and freshly ground black pepper

2 eggs

1.5 cups marinara sauce

2 tsp fresh thyme leaves

.5 cup Gruyere, grated

.25 cup Parmesan, grated

2 medium tomatoes, sliced

2 tbsp extra virgin olive oil

 

Step 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 pre bake and fill.

 

Step 2

 

Heat the oven to 450 degrees F.  Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tbsp 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 in the hot oven for 15-20 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.

 

Step 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 egg and place in the oven for 10 minutes.  Remove from the oven and set aside.

 

Step 4

 

Whisk the milk into the eggs.  Add pinch salt 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 the thyme, Parmesan, and half of the cheese.  Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with cheese.  Pour on the egg and milk mixture.   It should seep down into the layers; if it looks like it is not moving and going to overflow the crust, use a fork to create some holes so it does seep down.  Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes.  Drizzle on 1 tbsp of olive oil.  Place in the oven and bake for 40-45 minutes, until set and 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.

 

Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

October 16, 2018

October 16, 2018

September 25, 2018

September 25, 2018

September 19, 2018

September 19, 2018

September 6, 2018

Please reload

Archive
Please reload

Search By Tags