Eggplant Tomato Pie
This Eggplant Tomato Pie recipe is not an exact science, so don’t be afraid to experiment on the ingredients or add amounts to your preferred taste.
Peel and cube eggplant, boil until soft.
Drain water and mash.
To eggplant mash, add diced onion, garlic, breadcrumbs, egg, melted butter, pesto, and mix well.
Grease a pie pan.
Slice one tomato and layer on bottom of pan.
Add eggplant mixture.
Slice the other tomato and layer on top of eggplant mixture.
Add shredded cheddar cheese and sprinkle with fresh parsley.
Bake at 350 degrees F for 30 minutes or until golden brown.