Eggplant Pie Recipes

EGGPLANT AND TOMATO PIE

Steps:

• Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
• Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

BEEF 'N' EGGPLANT PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.

EGGPLANT TOMATO PIE

Steps:

• Heat oven to 500 degrees.
• Line baking sheet with foil and lightly grease.
• In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
• Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
• Set aside skillet with reserved oil/vinegar
• Remove cooked eggplant to bowl and mash.
• Lower oven to 375 degrees.
• Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
• Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
• Fold eggs, butter, pesto, and breadcrumbs into eggplant.
• Grease a pie pan and place a layer of sliced tomato to cover bottom.
• Combine cheeses and sprinkle 1/2 over tomatoes.
• Cover with eggplant mixture.
• Add layer of remaining cheese.
• Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
• Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.

EGGPLANT PIE

Steps:

• Sprinkle both sides of the eggplant slices with salt and spread them out on a double thickness of paper towels. Cover with another double thickness of paper towels and let stand for 15 minutes. Press down on the top layer of paper towels to blot up as much water as possible. Spray both sides of the eggplant slices with nonstick olive oil cooking spray. Broil the eggplant slices for about 2 minutes on each side, until golden brown and soft to the touch. (The eggplant slices can also be grilled, which gives them a delightful smoky flavor.) Transfer the broiled eggplant to a large bowl. For the kale layer: Bring 3 quarts of water to a boil in a large pot over medium-high heat; add 1 teaspoon of salt. Add the kale and cook for 5 minutes, until it is soft but still bright green. Drain and rinse the kale in cold water until it is completely cool. Use your hands to squeeze as much water out of the kale as possible, then use a chef's knife to coarsely chop the kale, making sure there are no large pieces of stems. (There should be about 3 cups.) Place the chopped kale in a large bowl. Add the olive oil, garlic, herbs, seasonings and cheeses; mix well. To assemble: Spray the inside of a 9-inch deep-dish pie plate with nonstick cooking oil spray. Spread 1/4 cup of the marinara sauce evenly on the bottom of the pie plate. Starting from the outside and working in, use half of the broiled eggplant to line the bottom of the plate in slightly overlapping concentric circles. Then build layers in this order: half of the kale mixture; 1/2 cup of marinara sauce, half of the shredded mozzarella cheese, all of the red peppers, the remaining kale mixture, the remaining marinara sauce, the remaining eggplant the remaining mozzarella and the Parmesan. Bake uncovered for 45 minutes or until the cheese is a deep golden brown and the sauce is bubbling at the edges. Transfer to a cooling rack for 15 minutes to allow the pie to settle.

EGGPLANT TOMATO PIE RECIPE - (3.8/5)

Steps:

• 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. 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