Ingredients
Equipment
Method
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
- Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and set aside for 15 minutes.
- Pat the eggplant dry using a clean kitchen towel.
Cooking
- In a skillet, heat 1 tablespoon of olive oil over medium heat and cook eggplant slices for 3-4 minutes on each side.
- Transfer eggplant to a plate and set aside.
Filling Mixture
- In a bowl, whisk together 3 eggs, 1 cup of milk or cream, minced garlic, half the mozzarella, half the Parmesan, basil, parsley, salt, and pepper.
Assemble Pie
- Layer eggplant in the pie dish, followed by tomato slices, and pour the egg mixture over the layers.
- Sprinkle remaining mozzarella and Parmesan on top.
Bake
- Bake in the preheated oven for 30-35 minutes or until golden brown.
Cool and Serve
- Allow the pie to cool for 5-10 minutes before slicing and garnish with fresh herbs.
Nutrition
Notes
Salt the eggplant before cooking to remove bitterness and ensure a balanced flavor. Use fresh ingredients for vibrant results and smartly layer ingredients for presentation.