Eggplant Pie Recipe
Ingredients
| 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 |
Directions
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.
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.
Chef
