Post by barb43 on Apr 28, 2019 0:52:49 GMT
EGGPLANT TOMATO PIE . . . with kudos to Kevin Kassis, moderator of the Middle East Food with ARTMAN group on Facebook
Ingredients:
1 eggplant, cubed
2 tomatoes, thick sliced
1 onion, diced
2 cloves garlic, minced
1/2-1 cup Breadcrumbs
1 egg
1 Tbs butter, melted
1 Tbs pesto, (basil)
Mozzarella cheese, shredded
Fresh parsley, garnish
Directions:
Peel and cube eggplant, boil until soft and tender, then drain water and mash.
Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well.
Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture.
Slice the remaining tomato and layer on top of eggplant mixture.
Add shredded Mozzarella cheese and sprinkle with fresh parsley.
Bake at 350°F for 30 minutes or until golden brown.
Ingredients:
1 eggplant, cubed
2 tomatoes, thick sliced
1 onion, diced
2 cloves garlic, minced
1/2-1 cup Breadcrumbs
1 egg
1 Tbs butter, melted
1 Tbs pesto, (basil)
Mozzarella cheese, shredded
Fresh parsley, garnish
Directions:
Peel and cube eggplant, boil until soft and tender, then drain water and mash.
Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well.
Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture.
Slice the remaining tomato and layer on top of eggplant mixture.
Add shredded Mozzarella cheese and sprinkle with fresh parsley.
Bake at 350°F for 30 minutes or until golden brown.