EGGPLANT PIE
Steps:
- Sprinkle both sides of the eggplant slices with salt and spread them out on a double thickness of paper towels. Cover with another double thickness of paper towels and let stand for 15 minutes. Press down on the top layer of paper towels to blot up as much water as possible. Spray both sides of the eggplant slices with nonstick olive oil cooking spray. Broil the eggplant slices for about 2 minutes on each side, until golden brown and soft to the touch. (The eggplant slices can also be grilled, which gives them a delightful smoky flavor.) Transfer the broiled eggplant to a large bowl. For the kale layer: Bring 3 quarts of water to a boil in a large pot over medium-high heat; add 1 teaspoon of salt. Add the kale and cook for 5 minutes, until it is soft but still bright green. Drain and rinse the kale in cold water until it is completely cool. Use your hands to squeeze as much water out of the kale as possible, then use a chef's knife to coarsely chop the kale, making sure there are no large pieces of stems. (There should be about 3 cups.) Place the chopped kale in a large bowl. Add the olive oil, garlic, herbs, seasonings and cheeses; mix well. To assemble: Spray the inside of a 9-inch deep-dish pie plate with nonstick cooking oil spray. Spread 1/4 cup of the marinara sauce evenly on the bottom of the pie plate. Starting from the outside and working in, use half of the broiled eggplant to line the bottom of the plate in slightly overlapping concentric circles. Then build layers in this order: half of the kale mixture; 1/2 cup of marinara sauce, half of the shredded mozzarella cheese, all of the red peppers, the remaining kale mixture, the remaining marinara sauce, the remaining eggplant the remaining mozzarella and the Parmesan. Bake uncovered for 45 minutes or until the cheese is a deep golden brown and the sauce is bubbling at the edges. Transfer to a cooling rack for 15 minutes to allow the pie to settle.
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Edward Ellsworth
[email protected]This pie was so easy to make, and it turned out so well. The eggplant was cooked perfectly, and the sauce was delicious. I served it with a side salad, and it was the perfect meal.
Rambabu Tharu
[email protected]I love eggplant, and this pie was a great way to use it. The flavors were well-balanced, and the crust was flaky and delicious. I will definitely be making this again.
Etop Etop
[email protected]This recipe is a keeper! I've made it several times, and it's always a hit. The eggplant is cooked perfectly, and the flavors are amazing. I love the combination of eggplant, mozzarella, and Parmesan cheeses.
M Bux
[email protected]I'm not sure what went wrong with my pie. I followed the recipe carefully, but it just didn't turn out right. The eggplant was undercooked, and the crust was too hard.
Mom lover Nur
[email protected]I followed the recipe exactly, but my pie didn't turn out as well as I hoped. The eggplant was a bit too mushy, and the crust was soggy.
Daisy Richardson
[email protected]This pie was a bit too cheesy for my taste, but it was still good. I think I would use less cheese next time.
Nijanthy Suthas
[email protected]I've made this pie several times, and it's always a hit. The eggplant is always cooked perfectly, and the flavors are incredible. I love the combination of eggplant, mozzarella, and Parmesan cheeses.
Liam Cleary
[email protected]This pie was so easy to make, and it turned out so well. The eggplant was cooked perfectly, and the sauce was delicious. I served it with a side salad, and it was the perfect meal.
Buick Regal
[email protected]I love eggplant, and this pie was a great way to use it. The flavors were well-balanced, and the crust was flaky and delicious. I will definitely be making this again.
Sabrina McMillin Bowman
[email protected]This recipe was easy to follow, and the pie turned out great. I made a few substitutions, like using zucchini instead of eggplant, and it still came out delicious. I would definitely recommend this recipe to others.
Blue Panda3
[email protected]I'm not a huge fan of eggplant, but I really enjoyed this pie. The eggplant was cooked perfectly, and the other ingredients complemented it well. I especially liked the crispy Parmesan cheese crust.
naeemur rahoman
[email protected]This eggplant pie was a hit! The flavors were incredible, and the texture was perfect. I used a combination of mozzarella and Parmesan cheeses, and it was so gooey and delicious. I will definitely be making this again.