Eggplant Tomato Pie

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Mama mia! Good enough to kiss the cook!

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Steps

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Heat oven to 500 degrees.

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Line baking sheet with foil and lightly grease.

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In large skillet , place 1 tablespoon olive oil , balsamic vinegar and eggplant and stir to coat thoroughly.

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Place eggplant cubes onto baking sheet , place in hot oven for 15 minutes , stirring once , until tender and lightly carmelized.

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Set aside skillet with reserved oil / vinegar.

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Remove cooked eggplant to bowl and mash.

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Lower oven to 375 degrees.

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Saute onion in oil / vinegar mixture until caramelized , adding more oil if necessary.

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Turn off heat on skillet and stir in garlic letting it sit 5 minutes.

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Fold eggs , butter , pesto , and breadcrumbs into eggplant.

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Grease a pie pan and place a layer of sliced tomato to cover bottom.

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Combine cheeses and sprinkle 1 / 2 over tomatoes.

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Cover with eggplant mixture.

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Add layer of remaining cheese.

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Sprinkle finely sliced basil over cheese and top with layer of tomatoes.

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Bake 30 minutes until set , remove from oven and cool 10 - 15 minutes.

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Ingredients

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eggplant, olive oil, balsamic vinegar, onion, garlic cloves, tomatoes, eggs, butter, pesto sauce, parmesan cheese, cheese, italian breadcrumbs, fresh basil leaf, salt and pepper