Eggplant Pie Recipes

Steps:

• Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
• Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
• Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
• Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.

Steps:

• 1. Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
• 2. Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
• 3. Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
• 4. Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
• 5. Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
• 6. Bake at 350°F for 30 minutes or until golden brown

Steps:

• To make pastry:.
• Mix sifted flour, salt on a flat surface. Make a well in the center of the flour. Put butter and water in the well and mix with fingers until center ingredients make a paste. Work butter paste into the flour and knead the dough lightly.
• Form into a ball and wrap with plastic wrap. Chill in refrigerator for 20 minutes.
• After chilling, roll dough out to 1/8 inch thick or press dough right into a deep dish pie plate with fingers.
• To make the pie:.
• Saute the eggplant slices in the vegetable oil until softened and drain on paper towel.
• To peel tomatos, drop them into boiling water for boililng water for 15 seconds and remove them immediately, dunk into cold water and the skins should slip right off. Slice when cool enough to handle.
• Sprinkle the bottom of the pie shell with 2 Tbs of parmesan cheese.
• Layer the pie in this order: 1/2 of eggplant slices , 1/2 of tomato slices, 1/2 of onion slices, 1/2 of green pepper rings, 1/4 tsp crushed garlic, 1 Tbs olive oil, salt, pepper, 1 Tbs chopped basil, and1 Tbs parmesan cheese .
• Repeat the ingredient layers for a second layer.
• Bake in a 350 degree oven for 40 to 45 minutes. or until vegetables are tender and the crust's edge is golden brown.
• Serve the pie in wedges with parmesan cheese for topping.

Steps:

• 1. Turn on oven broiler. Place eggplant on broiler pan and brush with oil. Broil on both sides untill golden brown. While the eggplant is broiling (watch carefully), fry down the bulk Italian sausage (optional) and drain all grease.
• 2. Once eggplant is out of the oven, turn oven on 350 degrees. In an 8x8 or 7x11 inch oven-proof casserole, layer half the eggplant slices then half the sauce. Top with half the sausage and then half the mozzarella cheese. Repeat the layers.
• 3. Cover with foil and bake for 45 minutes.
• 4. While casserole is baking, make the white sauce by melting the butter in a heavy saucepan. Whisk in flour and continue to whisk over medium heat until mixture is a light tan. Slowly add the milk; whisking constantly. Cook and stir over low heat untill the sauce is smooth and thick. Season lightly with salt and pepper, then remove from heat, stir and cover untill ready to spread over casserole.
• 5. After 45 minutes of baking, remove the aluminum foil from casserole dish and spoon white sauce over the top of the casserole. Sprinkle the remaining mozzarella cheese over the top. Turn oven to BROIL and heat heat casserole until top is lightly browned and bubbly. I serve with crisp green salad and garlic bread.

Steps:

• Preheat oven to 400 degrees. Lightly brush cut sides of eggplant with oil and season with salt and pepper. Place eggplant, cut side down, on a parchment-lined rimmed baking sheet. Bake until tender, 20 minutes, then remove from oven. Reduce heat to 375 degrees. When cool enough to handle, scrape flesh from skin and roughly chop. Transfer eggplant to a medium bowl and add feta, 3 tablespoons pistachios, coriander, red-pepper flakes, and mint. Season with salt and pepper and stir to combine.
• Lightly oil 6 standard muffin cups. Lay 1 sheet phyllo on a work surface and, with a pastry brush, lightly brush with oil. Stack 4 more phyllo sheets on top, brushing each with oil. Cut into 6 squares. Gently press one square into each muffin cup and fill with 1/4 cup eggplant mixture. Gently fold over corners of phyllo to enclose filling. Brush tops with oil and sprinkle with 1 tablespoon pistachios. Bake until golden, 30 minutes. Let cool in pan, 5 minutes. Serve pies warm or at room temperature.

Steps:

• Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown. Nutrition Facts Servings: 4 Amount per serving Calories 111 % Daily Value* Total Fat 6g 8% Saturated Fat 2.5g 12% Cholesterol 49mg 16% Sodium 66mg 3% Total Carbohydrate 12.5g 5% Dietary Fiber 5.5g 20% Total Sugars 6.6g Protein 3.9g Vitamin D 6mcg 29% Calcium 45mg 3% Iron 1mg 4% Potassium 470mg

Steps:

• Heat oven to 500 degrees.
• Line baking sheet with foil and lightly grease.
• In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
• Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
• Set aside skillet with reserved oil/vinegar
• Remove cooked eggplant to bowl and mash.
• Lower oven to 375 degrees.
• Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
• Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
• Fold eggs, butter, pesto, and breadcrumbs into eggplant.
• Grease a pie pan and place a layer of sliced tomato to cover bottom.
• Combine cheeses and sprinkle 1/2 over tomatoes.
• Cover with eggplant mixture.
• Add layer of remaining cheese.
• Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
• Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place eggplant in steamer basket. Cover tightly; heat to boiling. Reduce heat; steam 5 to 7 minutes or until tender.
• In large bowl, place eggplant; mash with fork. Stir in 3/4 cup of the Gouda cheese and the remaining ingredients. Spoon mixture into pie plate. Sprinkle with remaining 1/4 cup Gouda cheese.
• Bake uncovered about 30 minutes or until knife inserted in center comes out clean.