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This Eggplant Tomato Pie recipe is not an exact science, so don’t be afraid to wing it on the ingredients or add amounts to your preferred taste. This recipe is perfect for mixing and matching and making your own, so feel free to add whatever you like! Serve this recipe for a lovely brunch, ladies’ lunch, or even for dinner. This recipe is best served with a side salad or on the side of your favorite main course, just don’t forget to serve it with a nice glass of merlot. Nutrition Facts: Servings: 4 Amount per serving: Calories 111 % Daily Value* Total Fat 6g, 8% Saturated Fat 2.5g, 12% Cholesterol 49mg, 16% Sodium 66mg, 3% Total Carbohydrate 12.5g, 5% Dietary Fiber 5.5g, 20% Total Sugars 6.6g Protein 3.9g Vitamin D 6mcg, 29% Calcium 45mg, 3% Iron 1mg, 4% Potassium 470mg
To Make this Recipe You’Il Need the following ingredients:
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Ingredients:
1 eggplant
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
Breadcrumbs
1 egg
1 tablespoon butter, melted
1 tablespoon pesto
Cheddar cheese, shredded
Fresh parsley
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 cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.
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