Prep Time: 20 mins | Cook Time: 40 mins | Total Time: 1 hr | Yield: 6 Servings
Take those boring eggplants to the next level! Try this Italian Eggplant Pie now, and I promise you that it is worth all your time and effort! Layer after layer of delicious flavors in every bite! Oh, man, you are so in for a treat! Feel free to add more ingredients to this very simple recipe if you want. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends. Enjoy!
Ingredients:
2 tbsp olive oil
1/3 c chopped sun-dried tomatoes (in oil and drained) (62 grams)
1 1/2 c shredded fontal or gruyere cheese (135 grams)
1-2 medium eggplants (I used the globe eggplants)
1 savory pie dough (homemade or store-bought)
1/2 c + 2 tbsp freshly grated Parmesan cheese (63 grams)
1/2 tsp oregano
1/2 tsp basil
1 tsp salt
1-2 dashes of pepper
Directions:
Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Apply cooking spray to a 9-inch round pie plate, then sprinkle flour.
Slice the eggplants into thin pieces, then add them into a mixing bowl.
Add salt over the eggplant slices, then toss until well coated. Let them rest for about 20 minutes, then drain.
Grill the eggplant slices a bit on a grill.
Add the dough to the prepared pie plate.
Add 1/2 of the eggplant slices into the prepared pie plate.
Add basil, oregano, 1/3 of Parmesan cheese, 1/2 sun-dried tomatoes, and 1/2 gruyere cheese. Repeat the process is arranged in layers ending with olive oil.
Place it in the preheated oven and bake for about 35 to 40 minutes or until done.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Slice into even servings.
Serve and enjoy!
Nutrition Facts:
Calories: 379 kcal | Carbohydrates: 22g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 759mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 448mg | Iron: 2mg
