You'll love the layers of vegetables in this eggplant pie recipe. A basic homemade tomato sauce creates the beginning layer with eggplant, zucchini and onions and Mozzarella cheese.
INGREDIENTS
1 Box of Dominex Eggplant Cutlets
1/2 cup olive oil
Store-bought pizza dough (rolled out to fit in 10-inch cast iron pan)
1/2 cup pecorino (grated)
1 pound fresh mozzarella (thinly sliced)
1/2 red onion (thinly sliced)
1 small zucchini (thinly sliced)
Salt and black pepper (to taste)
2 oz. of feta cheese for garnish
Italian parsley for garnish
Homemade Tomato Sauce
1 can whole, peeled tomatoes (28 ounces)
2 tablespoons olive oil
1 teaspoons bottled minced garlic
1 teaspoon basil
2 teaspoons red chili flakes
DIRECTIONS
Heat olive oil in a pan. Cook Dominex Eggplant Cutlets until golden brown. Place on a paper towel to remove extra oil. Make homemade tomato sauce in the a blender, add the tomatoes, olive oil, garlic, basil, and red pepper flakes, salt and pepper and puree until smooth. Preheat oven to 450ºF. Place a 10-inch cast iron skillet, tart dish or deep dish pie pan in oven for 10 minutes. Remove the skillet. Place the dough inside the pan. Layer tomato sauce. Leave an inch of space around the edge. Place eggplant cutlets on top of the sauce. Sprinkle half of the pecorino romano cheese on top of the cutlets. Layer onions and zucchini. Place slices of mozzarella on the eggplant cutlets. Repeat the process, finishing with zucchini and onions. Place in oven for 15 minutes, until the crust is cooked through. Garnish with feta cheese and Italian parsley. Let set 10 minutes before serving.