Tomato Eggplant Pie

Tomato Eggplant Pie

Ingredients

  • 1 pie crust
  • Filling:
  • 1 large tomato, sliced into 1/4 rounds
  • 1 small eggplant or 1/2 medium one peeled and sliced
  • 1/2 - 1 tsp salt
  • 1-2 tsp Italian seasons
  • 3 eggs
  • 1/4 cup milk
  • 1/4 cup shredded Parmesan cheese
  • 1/2-1 tsp pepper

Directions

  1. Prepare the eggplant with salt and rest for 15 minutes. Pat dry and blot up the salt and juice with paper towel.
  2. Spray both sides with canola oil and lay on rimmed baking sheet large enough to hold tomatoes also.
  3. Baked eggplant for 10 minutes at 350 degrees, take out and put on the tomatoes. Sprinkle with seasons and a bit of salt and return to oven for additional 10 minutes.
  4. Remove from oven and let cool slightly and then layer into crust and layer cheese and save 4 sliced of eggplant for the top.
  5. Mix beat eggs and milk and pour over sliced and cheese and put remaining 4 sliced on top with a bit more cheese.
  6. Bake at 350 degrees for 30-40 minutes.