Italian Eggplant Pie

Easy yummy pie, the right thanks to use summer eggplant. Layer of eggplant, two sorts of cheese, spices and sundried tomatoes.

INGREDIENTS

1-2 medium sized eggplants (I used globe eggplant)

1 teaspoon salt

1 savory pie shell (homemade or store-bought)

1/2 teaspoon oregano

1/2 teaspoon basil

1-2 pieces of pepper

1/3 cup of chopped sun-dried tomatoes (in oil and drained) (62 grams)

1 1/2 cups grated fontal or gruyere (135 grams)

1/2 cup + 2 tablespoons grated parmesan (63 grams)

2 tablespoons of vegetable oil

INSTRUCTIONS

1.Preheat oven to 350F (180C). Lightly grease and flourish an 8 or 9 inch round pie plate.

2.If desired, peel the eggplant, then cut it into thin slices (see photo), put the slices during a bowl and blend with a teaspoon of salt. Let stand 20 minutes then drain, but don't rinse. Bake lightly on the grill or barbecue.

3.Place homemade or store-bought savory dough on the prepared pie plate. Prick rock bottom of the crust well.

4.Make two layers, starting with a layer of roasted eggplant, a pinch of oregano and basil (a pinch of chili), one-third of parmesan, half chopped sundried tomatoes, half fontal or gruyere, and canopy the last layer with the remaining third of Parmesan cheese and a touch vegetable oil . Bake for about 35 to 40 minutes. Let stand 10 minutes then slice and serve. Enjoy!