This dish was certainly pushing the limits in our kitchen! DH is not the grandest fan of eggplant, but he's learning to appreciate it. The finished product - very, very good. The topping includes bread crumbs, flax seed (because we were out of wheat germ), and a little Parmesan cheese - can't be too bad right? The recipe is from my old favorite - Joy of Gardening Cookbook. Recipe for the eggplant filling:
In a large saute pan, melt 2 Tbs. butter. Saute 3 Tbs. diced onion, 2 crushed garlic cloves, and 1 C each of chopped red and green bell peppers. Cook for about 5 minutes. Add 5 C peeled, diced eggplant, and 1/4 C water. Cover pan and cook 5 more minutes, stirring occasionally. Add 8 oz. of cubed cream cheese, cooking until it melts through the eggplant mixture. Next add 1/4 C grated Parmesan, 1 Tbs. lemon juice, and 2 Tbs. minced fresh basil, or 1 tsp. dried basil. Season to taste with salt and pepper.
Recipe for the topping:
Mix together 1/2 C wheat germ, 1/4 C bread crumbs, 3 Tbs. melted butter, and 3 Tbs. grated Parmesan.
Assembly of the pie:
Into one unbaked pie shell, layer half the eggplant mixture, then cover with sliced fresh tomatoes, then the last half of the eggplant mixture. Sprinkle on the topping and bake at 350 degrees for about 60 minutes, or until the pie is firm. Loosely cover the pie with foil if the topping begins to get too brown.
Below is a photo of the pie in progress. It's a picture of the step where you layer tomato slices in the middle of the eggplant filling layers - I never cease to be thrilled at the color of our tomatoes!
