Eggplant and Tomato Pie Apr 28, 2019 0:52:49 GMT Quote Select PostDeselect PostLink to PostMemberGive GiftBack to Top 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 FacebookIngredients: 1 eggplant, cubed2 tomatoes, thick sliced1 onion, diced2 cloves garlic, minced1/2-1 cup Breadcrumbs1 egg1 Tbs butter, melted1 Tbs pesto, (basil)Mozzarella cheese, shreddedFresh parsley, garnishDirections: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.