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. :(

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Ciao Chow Linda said…
What a bounty you've had this year from your first vegetable garden! You two have become expert gardeners. I just used eggplant in a recipe yesterday. I would have made this if I'd seen it earlier since I had all the ingredients in the house already! There are still one or two eggplants left in the garden though - so this will be on tap soon.
Joanne said…
I would kill for excess garden bounty right now because i want this IN MY BELLY.
Do you ever get tired of being so creative??? You amaze me! Your garden is enviable, too! Love to see everyone squeezing every bit out of what's left of summer and summer cooking. I'll be making this for sure!
Mollie said…
What a great idea, and it looks wonderful too !
You know I adore this don't you?
Today! Looks gorgeous....have a great weekend.....
love cooking said…
Wow…this is creative and looks so nice. I am thinking to add some meats, like bacon or sausages. And sprinkle some paprika between each layer to increase some more flavor. :)
mtg said…
Hi Stacey,
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: