Tomatoe Eggplant Pie

By Cookie67

Penzey's Recipe
This is a tasty breakfast, lunch or light dinner treat...

Ingredients

• 1 prepared pie crust (make yourself or purchase)
• 1 large tomato, sliced into 1/4" rounds
• 1 small eggplant or half a medium eggplant, sliced into thinner rounds, peeled if desired
• 1/2-1 tsp salt, to taste
• Spray canola or olive oil
• 1-2 tsp TUSCAN SUNTSET
• 3 eggs
• 1/4 cup milk or plain soymilk (soymilk makes the pie extra creamy)
• 1/4 cup shredded Parmesan cheese
• 1/2-1 tsp Freshly ground pepper

Details

Servings 8

Preparation

Step 1

Generously sprinkle slat over both sides of the eggplant slices. Lay the slices on several paper towels for 15 minutes to drain the bitter juices. Firmly pat dry to blot up the salt and juice. Spray both sides of the eggplant slices with oil and lay on a rimmed baking sheet that is large enough to hold the tomatoes too. Bake at 350 for 10 minutes. Blot the tomato slices with a paper towel if they seem quite juicy. Remove eggplant from the oven and add tomatoes to the baking sheet. Spray both sides of the tomatoes with the oil. Sprinkle both sides tomatoes and eggplant with TUSCAN SUNSET and salt, if desired. Place back into the oven for 10 minutes, or until both eggplant and tomatoes are lightly roasted (but not blackened). Remove eggplant and tomato from the oven and cool slightly. If you peeled the eggplant use a spatula to carefully transfer the pieces because they are more likely to fall apart without the skin holding them together. Make a single layer of eggplant slices on the bottom of the pie crust, reserving a few slices. Layer the cheese on top of the eggplant, then the tomatoes, then remaining eggplant slices. Beat together the eggs and the milk until thoroughly combined. Pour egg mixture into pie pan. Sprinkle a bit of freshly ground pepper over the top. Bake at 350 for 30-40 minutes, or until cooked through. TIP: If the crust looks like it's cooking too fast, cover the edges with aluminum foil while the rest of the pie finishes cooking.