This is a recipe that comes from a family cousin and it's hands down wonderful~ I had long forgotten about it till my sil made it last weekend~ The memories immediately flooded me~ The food would purposely be held up until the "Queen Eggplant" dish arrived. Her recipe would be the first to go at every picnic! Everytime~ It used to break the sound barrier for the fastest emptied pan on the table~ She would make it fresh out of the oven then travel about 60 minutes and still it was good~ It can be assembled a little early then covered till baking time. Be prepared for the smell for it is a knockout~
It's extremely tasty and not filling and is much like a crustless vegtable pizza as it is baked free form on a sided sheet pan~ The top is so good and I think the best part, with semi thick layers of melted mozzarella cheese. There is no Sauce on top , just a very light drizzle of olive oil. The seasoning are very light as well, a sprinkle of Basil and that's it. Garlic plays a very nice role in this recipe as well as it flavors the entire pie perfectly and works it's way down to the veggies and up to the cheese~ This is a perfect recipe for this time of the year~ and It's a Keeper~ Thanks Deb~ Janie
Eggplant Pie
Ingredients
1 med eggplant( peeled and sliced 1/2" thick)
3/4 tsp salt and 1/8 tsp pepper
2 Medium Tomatoes,( sliced thin)
1 Medium Green pepper( cut into thin rings)
1 small onion sliced thin
2 Tbs olive oil and Minced garlic
Dried Basil ( to taste)
1/4 pound of mozzarella cheese, sliced thin
1/4 cup freshly grated parm cheese
Broil the eggplant sprinkled with the salt and pepper about 6" from the heat till browned.
Heat the oven to 375, Line a pie plate with eggplant, tomato, pepper,& onion. Drizzle with the olive oil and sprinkle with the garlic, Basil and more salt and pepper to taste. Bake for 25 minutes~ Then add a layer of the mozzarella cheese, Sprinkle with the parm cheese and bake for an additional 15 minutes until golden. Serves 4~
* If this recipe is prepared like this there will be more juice and more moisture and naturally will be a little higher~ I would suggest allowing it to sit for a few before cutting~ Janie
I have only made and prepared this recipe on the sheet pan and I would hightly suggest it~ The vegtables are spread out better and therefore the finished dish is a little drier and not the least bit runny and it will cut into very nice squares~ Serving more than 4~
* Only a splash of Truffle oil could possibly improve the wonderful, goings on in this recipe~ Truffie