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Eggplant Pie

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  Eggplant 500 Gram, sliced
  Salt and pepper 1
  Oil 3 Tablespoon
  Mozzarella cheese 250 Gram, sliced
  Parmesan cheese 1 Tablespoon, grated
  Breadcrumbs 2 Tablespoon
  Oil 1 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Onion 1 Large, chopped
  Tomatoes 500 Gram, skinned, seeded and chopped
  Bouquet garni 1
  Dry white wine 3 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Tomato paste 1 Tablespoon

Sprinkle the eggplant with salt, place in a colander and leave for 1 hour.
Rinse in cold water and dry on kitchen paper.
Meanwhile, make the sauce.
Heat the oil in a pan, add the garlic and onion and saute until soft.
Add the tomatoes and cook for 2 minutes.
Add the remaining ingredients, with salt and pepper to taste.
Simmer, uncovered, for 45 minutes, until thickened.
Remove bouquet garni.
Heat the oil in a frying pan, add the eggplant slices and fry until golden.
Drain on kitchen paper.
Fill a shallow ovenproof dish with alternate layers of eggplant, Mozzarella and tomato sauce, finishing with cheese.
Sprinkle with Parmesan and breadcrumbs.
Bake in a preheated moderately hot oven, 200°C (400°F), for 30 minutes.
Serve hot or cold.

Recipe Summary

Side Dish

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Eggplant Pie Recipe