Yield: 4 Servings
This recipe has always been a part of my family since I was little. This was passed on to me by my grandma. I am so glad that she did because now, I get to share it with you! Here you go, friends. The best Eggplant Tomato Pie you will ever have! I have listed all the ingredients and directions so all you have to do is to follow them step by step and you are good to go! Feel free to add more ingredients if you wish. I am sure that you can do a lot to make this very simple recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 Egg
1 tbsp butter, melted
1 eggplant
Cheddar cheese, shredded
2 cloves garlic
2 tomatoes, sliced
1 tablespoon pesto
Fresh parsley
Breadcrumbs
1 onion, diced
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Prepare the eggplant by peeling and slicing it.
Place a pan with water on the stove and turn the heat to high. Allow the water to boil.
Add the eggplant slices and cook until soft. Drain and use two forks to mash the eggplant slices.
In a mixing bowl, add the mashed eggplant, pesto, egg, melted butter, breadcrumbs, onion, and garlic. Stir until well combined.
Apply cooking spray in a pie pan.
Slice one tomato, then place the slices to the bottom of the prepared pan.
Transfer the eggplant mixture over the tomato slices.
Slice the second tomato, then place the slices over the eggplant mixture.
Sprinkle a generous amount of shredded cheddar cheese on top of everything as well as freshly chopped parsley.
Place the pan inside the preheated oven and bake for about 30 minutes or until the top turns golden brown.
Remove from the oven and let it rest for a few minutes at room temperature.
Serve warm and enjoy!
Nutrition Facts:
Calories 111 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
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