Eggplant Bounty Pie
There is really no recipe here, I am just trying to come up with ways to use up all of our garden's bounty before the season comes to an end.
I made a version of this a few years back, and called it a Vegetable Torta.
It's not brain surgery, you just grill up your vegetables (which you can do in advance), and layer them in a springform pan sprayed with PAM.
The more vegetables you use, the higher the pie will be.
I mixed a cup of fresh ricotta cheese w/ grated Parmesan cheese, 2 eggs, salt & pepper and layered that in between grilled eggplant slices, roasted red peppers, caramelized onions, plum tomatoes and basil leaves.......ALL FROM MY GARDEN! (obviously not the cheese).
Topped it with some fresh bread crumbs and more Parmigiano Reggiano.
Bake in a 375F oven for about 45 minutes and let fully cool before removing the ring of the pan.
Slice with a serrated knife for best results.
Serve warm or at room temp.
Summer is almost over. :(
I am new to your blog and love it! This dish kind of, sort of reminds me of the Georgian dish I make:
I am originally from the country of Georgia and we use eggplants a lot in our cuisine. If you would like to learn more you can search my blog for "Georgian cuisine". I am especially proud of my kuchmachi dish: