Yield: 4 Servings
Eggplant, Tomato Pie! The name of this recipe got me fell in love with eggplants! I’ve never been a fan of the vegetable, but everything changed after I tasted this amazing pie! I think I’m in love! To tell you the truth, my family also loves this. I might prepare it again tonight because they are craving it! Anyway, the best thing about this is that you can are allowed to add more ingredients! I suggest you add a generous amount of cheese. You can thank me later! Just follow these easy steps, and you are good to go. Enjoy!
Ingredients:
1 onion, diced
1 tbsp pesto
Fresh parsley
Breadcrumbs
1 Egg
1 Eggplant, peeled
2 cloves garlic
Cheddar cheese, shredded
2 tomatoes, sliced
1 tbsp butter, melted
Directions:
Slice the peeled eggplant into cubes.
Place a pot with water on the stove and turn the heat to high. Bring the water to a boil.
Add the eggplant cubes into the boiling water and cook for a few minutes until soft. Drain.
Add the cooked eggplant cubes into a mixing bowl. Mash them.
Add pesto, onions, melted butter, bread crumbs, egg, and garlic. Stir everything until well incorporated.
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a pie pan.
Slice one tomato, then scatter them at the bottom of the pan.
Add the eggplant mixture on top of the tomato slices.
Slice the other tomato, then arrange them on top of the eggplant mixture layer.
Sprinkle shredded cheddar cheese and freshly chopped parsley on top.
Place the pie inside the preheated oven and bake for about 30 minutes or until the top turns golden brown.
Remove from the oven and cool the pie for a few minutes.
Serve warm and enjoy!
Nutrition Facts:
Servings: 4 Amount per serving Calories 111 | %Daily Value* Total Fat 6g 8% | Saturated Fat 2.5g 12% | Cholesterol 49mg 16% | Sodium 66mg 3% | Total Carbohydrate 12.5g 5% | Dietary Fiber 5.5g 20% | Total Sugars 6.6g | Protein 3.9g | Vitamin D 6mcg 29% | Calcium 45mg 3% | Iron 1mg 4% | Potassium 470mg