This Eggplant Tomato Pie recipe is not an exact science, so don’t be afraid to wing it on the ingredients or add amounts to your preferred taste. This recipe is perfect for mixing and matching and making your own, so feel free to add whatever you like!

Ingredients

• 1 eggplant
• 2 tomatoes, sliced
• 1 onion, diced
• 2 cloves garlic
• breadcrumbs, to taste
• 1 egg
• 1 tablespoon butter, melted
• 1 tablespoon pesto
• cheddar cheese, shredded, to taste
• fresh parsley to taste

Directions

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 the bottom of the 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.