EGGPLANT TOMATO PIE recipe

Eggplant tomato pie sounds like a delicious dish! Here’s a simple recipe for you:

Ingredients:

• 1 large eggplant, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for about 15-20 minutes, or until the slices are softened and slightly browned.
3. In a small bowl, mix together the breadcrumbs, minced garlic, and Parmesan cheese.
4. In a pie dish or a baking dish, layer the roasted eggplant slices and tomato slices alternately, slightly overlapping them.
5. Sprinkle the breadcrumb mixture over the top of the eggplant and tomato layers.
6. Top the pie with shredded mozzarella cheese.
7. Cover the pie dish with foil and bake in the preheated oven for about 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown.
9. Once done, remove from the oven and let it cool for a few minutes before slicing.
10. Garnish with fresh basil leaves if desired, and serve warm.

Enjoy your delicious eggplant tomato pie!