Title: Eggplant Pie
Categories: Side
Yield: 6 Servings
| 1 | | Eggplant; cubed |
| | | Phyllo leaves |
| 1 | | Onion; diced |
| 1/2 | tb | Fines herbs |
| 14 1/2 | oz | Can s/w pre-cut tomatoes |
| 1/2 | tb | Oregano |
| 1 | c | Parmesean cheese |
| 1/2 | tb | Garlic powder |
| 1 | c | Soft bread crumbs |
| 1/2 | tb | Basil |
| 1 | | Fresh tomato |
Saute the eggplant & onion in some olive oil until eggplant is slightly
browned. Add the tomatoes and cook for about 15 minutes. Crumble the herbs
into the mixture, and stir in the bread crumbs and garlic powder. Add 1/2
of the cheese and mix it in. Arrange the phyllo leaves, or other pastry of
your choice to make a shell, in a gratin dish, or low sided casserole which
is oven-proof. Pour the eggplant mixture into the shell and top with
slices of the fresh tomato. Sprinkle with remaining cheese. Bake in a 350
degree oven until shell is golden brown.