Hopefully your garden is doing well….ours, well it is a bit over grown with weeds. Now that we are home for a bit we anticipate making some headway with all the extra foliage that has shown up.
This is one of our favorite summer eats.
The story behind this “pie” goes like this. We were young, our parents were still married and dad had an awesome garden. During the summer nights we loved to play games like Risk, monopoly and other lengthy challenging games. So mom needed something to cook that required some time so she could play too. Not sure where the recipe came from or if she made it up but we had this pie more than once a month. Then one Sunday night our church was having a cooking contest. The maintance man would be the judge. Dad thought it would be a wise idea not to call it eggplant pie, so as a group we chose “game night surprise”. Well guess what? It took first place, obviously the dude was not scared of eggplant. The flavors are wonderful, try it and see.
1-2 large beautiful eggplant. Peeled and thinly sliced. Thinly sliced
Pie crust top and bottom….. I cheat and get the boxed kind now.
1 large onion peeled and sliced, broken into rings
2 -3 tomatoes sliced
1 pound cheddar cheese grated
- Wash and slice everything, heat the oven to 325. In a pie pan place bottom crust, now you are going to single layer everything ….eggplant-cover the entire bottom of the pie crust, onion rings not a solid layer but floating over the eggplant, tomato slices covering the onion rings, small amounts of garlic salt shaken over tomato slices, small amount of grated cheese……repeat with eggplant…..however before adding the rest of the next layer press down and squish it a bit. Then do next layer of onion rings, tomatoes, garlic salt and cheese…..repeat again….press after each eggplant layer. When you have used up all the ingredients finishing with eggplant squish lightly one more time and place pie crust on top sealing the edges.
- You can egg wash if you’d like I do not. Do not prick. Place a pie crust ring on the edges, if you do not have one you can use foil…..tear a sheet and roll it forming it over the edges of the pie. I make two sections, it seems to be difficult to make one ring. This will protect the crust from browning to dark while baking.
Bake for 2 hours. it should be bubbling and crust golden brown.
The trick to this pie is do not over cheese it and slice the eggplant thin. The onion rings can be thicker but not too thick, same with the tomatoes. The first time I made this for John he wondered where the meat was…..this is a very filling dish and you really do not need anything else with it.
As always we hope you enjoy.