Special dishes
Memory
Mrs. Pépin enjoys serving this pie at supper, but it can also be served for lunch or even for an unconventional breakfast.
Eggplant And Tomato Pie
This recipe is always a big hit!
Interesting facts
Mrs. Pépin prefers to make this recipe in the summer when tomatoes are in season. Her guests are always blown away. If you have the time, you can sweat the eggplants. Sprinkle coarse salt on each slice of eggplant and let stand for 30 minutes to release any excess moisture. Remove any excess salt from each slice before cooking.
Servings
6
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| short pastry pie shell | 1 | |
| extra virgin olive oil | To taste | |
| medium eggplants, cut into ¼” (5 mm) thick rounds | 2 | |
| fresh Parmesan, grated | 45 ml (3 tablespoons) | |
| onions, diced | 2 | |
| Italian tomatoes | 4 | |
| green pepper, sliced | 1 | |
| cloves of garlic, minced | 2 | |
| salt and pepper | To taste |
Directions
- Position the baking rack in the bottom the oven. Preheat the oven to 350 °F.
- Line a pie dish with the pie shell.
- Drizzle the onions and eggplants with olive oil and then bake them until they start to soften.
- Sprinkle the pie shell with Parmesan cheese and top with the eggplant and onion slices.
- Place the tomatoes on top of the eggplants and then top with the sliced green pepper.
- Add the garlic, a little olive oil and pepper. Season with salt, if desired.
- Bake for about 40 minutes or until the pastry is golden brown.
- Let cool for 10 minutes before serving.
“
”
Suzanne Rothe
6 years of experience
Mrs. Pepin enjoys experimenting in the kitchen and loves cooking for herself and her friends. She often spoils me!