As we were trying to figure out what to make for dinner the other day, two thoughts came to us (unclear why, but it happened…): 1. We haven’t had Savory Pie in a while, and 2. It’s been months since we had Eggplant! So, we combined the two thoughts and came up with this! Of course, since Eggplant Parm is typically sliced, breaded, and fried, we had to take some artistic liberties to turn the concept into a savory pie. To make it work, we used a food processor to shred our eggplant so that we could cook it down and then use it as our filling!
Given how veggie infused our meal was, we served our pie without a side dish…but this would go very well with a side salad or steamed broccoli!
Time: 90 Minutes
Ingredients:
- Frozen Pie Crust (or Make Your Own Short Crust Pie Dough)
- 2 Eggplants
- Garlic. We used 8 cloves.
- 3/4 Jar of Tomato Sauce
- Parmesan Cheese
- Dried Oregano
- Dried Basil
- Shredded Mozzarella
Method:
- Shred your eggplant using a box grater or the large hole shredding plate of your food processor.
- Peel and slice your garlic.
- Set your pie crust on the counter to thaw if using frozen.
- Heat a little olive oil in a large pan, and add your garlic. Sauté until it releases its glorious aromas.
- Add your shredded eggplant to your garlic pan, and sprinkle in your dried oregano and basil. Cook until your eggplant softens and cooks down appreciably.
- Pour your tomato sauce over your eggplant, and sprinkle in a copious amount of Parmesan cheese. Stir to combine, and continue to cook until the liquid mostly evaporates, leaving your sauce thick so it coats your eggplant. (If you have too much liquid, it will be harder to serve your pie when you are done…but it’ll still be tasty!)
- As your filling cooks, preheat your oven to 350 degrees F.
- When your filling is ready, scoop it into your pie crust, and spread evenly.
- Bake for 40 minutes. Then, add your shredded mozzarella, and finish in the oven to melt your cheese.
- Plate, devour, and enjoy!
