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...
Provided by Elaine Rau
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
- 2. Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
- 3. Grease 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.
- 4. Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
- 5. Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
- 6. Bake at 350°F for 30 minutes or until golden brown
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