Sicilian Eggplant Pie


4 small, Sicilian eggplants
1 tsp salt
1 store bought pie crust
1/2 tsp oregano
1/2 tsp basil
black pepper, to taste
1/3 cup sun dried tomatoes in oil (and drained), chopped
1 1/2 cups gruyere cheese, grated
3/4 cup parmesan cheese, grated
2 TB olive oil


35m prep time / 40m cook time

1. Preheat oven to 350 degrees. Lightly grease and flour a 9 inch round pie plate
2. Peel the eggplant and thinly slice. Place the slices in a colander with a plate or bowl underneath. Toss with 1 tsp of salt. Let sit for 20 minutes then drain, but do no rinse
3. Preheat grill pan or bbq. Lightly grill both sides of eggplant slices
4. Place pie crust into prepared pan and prick the bottom of the crust well
5. Layer in the ingredients, starting with 1/2 the grilled eggplant, a sprinkle of oregano, basil and pepper then 1/3 of the Parmesan, 1/2 of the sundried tomatoes and 1/2 of the gruyere. Repeat with remaining eggplant, remaining spices, 1/3 of Parmesan, remaining sundried tomatoes and gruyere. Sprinkle with remaining 1/3 of Parmesan. Drizzle with olive oil.
6. Bake for 35-40 minutes or crust is golden brown and cheese is melted. NOTE: if crust starts to get too brown, you can cover it with foil or a pie crust shield
7. Let sit for 10 minutes then slice and enjoy!

Jersey Fresh Product(s) Used: Cheeses Eggplant

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