Side Pannel
Eggplant Pie
Ingredients List
- 4 -(up to)
- 6 md Eggplant
- Salt
- Olive oil
- 4 -(up to)
- 6 md Onions; sbced
- 4 -(up to)
- 6 md Tomatoes; sliced
- Freshly ground black pepper
- 1 -(up to)
- 2 c Freshly grated Parmesan
- -cheese
- 1 -(up to)
- 2 c Freshly grated GruyÅ re
- -cheese
- 3 c Cream
- Butter
- 2 (9 inch) pie crusts
Directions
Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saut”š the onions.
In pie crusts layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375ø for 45 to 60 minutes. Yield: 2 pies.
JOE BROGDON
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saut”š the onions.
In pie crusts layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375ø for 45 to 60 minutes. Yield: 2 pies.
JOE BROGDON
Tweet