As my maternity leave drew to a close, I wanted to actually MAKE dinner one night. Not defrost dinner. Or pick up dinner. Make dinner. But, I knew it needed to be something fairly easy. Add to that that we had a bunch of tomatoes, and the result was tomato pie.
I followed the recipe pretty closely the first time, but made some adjustments for round two, and that is what you will find below.
|Tomato and Eggplant Pie.|
Tomato and Eggplant Pie
(Adapted from: http://allrecipes.com/recipe/summer-tomato-pie/)
Single pie crust (I used store bought for now)
5 roma tomatoes, thinly sliced
1/2 small eggplant, thinly sliced (very thinly sliced!)
5 cloves garlic, minced
1/4 cup basil, chiffonaded (is that a word? It should be!)
3/4 grated mozzarella or Italian blend cheese
1/2 Parmesan Cheese, freshly grated
Crushed red pepper
How to make it:
- Preheat oven to 450 degrees.
- Press pie crust into a 9" cake pan.
- Bake pie crust for 8 to 10 minutes, just until lightly browned.
- Reduce oven temp to 350 degrees.
- While the pie crust is cooling, prep the tomatoes... place them at the bottom of a large colander and sprinkle with salt.
- Let sit for 10 minutes or so.
- Dab with a paper towel to remove excess moisture.
- Now, time to build the pie!
- Start with one thin layer of tomatoes on the bottom of the pie crust.
- Add a thin layer of eggplant.
- Sprinkle with garlic and basil.
- Cover with 1/3 of the mozzarella cheese.
- Sprinkle with a touch of Parmesan.
- Repeat, but this time, put a bunch of Parmesan on there.
- Drizzle the top with olive oil.
- Sprinkle with crushed red pepper.
- Garnish as you see fit (I added a few tomato slices and some basil leaves).
- Bake for about 30 minutes. You want to see bubbly cheese.
- Remove from oven and let cool about 7-10 minutes (if you can wait that long) before serving.
- Serve and enjoy.
|YUM! A delicious dinner.|
- Seriously, this is pretty easy. And, it is SO GOOD! I added the eggplant the second time to add some omph and omph it added.
- I served this with some DELICIOUS chicken sausages (mozzarella and spinach). It was a LOVELY meal.
- The original recipe suggested that you could do other cheese and herb combinations (Gruyere and fennel, Swiss and dill, etc.). I think there could be some wisdom in that, but I am SUCH a big fan of mozzarella, basil, and garlic, I am not sure I will deviate from that.
- This keeps surprisingly well. I recommend reheating in the oven, but you can get a few days of fridge time on this one!