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Mediterranean pie

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Ingredients/Components

milk - 1 tsp
salt - 1 tsp
pepper - 1/2 tsp
grated Parmesan cheese - 1/2 c
cloves garlic, minced - 2 item
oregano - 3/4 tsp
basil - 3/4 tsp
olive oil - 3/4 c
medium zucchini, sliced - 1 item
large onion, sliced - 1 item
medium yellow squash, sliced - 1 item
9-inch pastry shell unbaked
medium eggplant, peeled and sliced 1/4-inch thick - 1 item
large green pepper, cut into thin slices - 1 item
small can mushroom slices - 1 item
shredded cheese 1/2 Mozzarella and 1/2 Provolone - 8 oz
medium tomatoes, seeded and cut into eighths - 2 item
extra dough for lattice work for top this is optional - 1 item

How to make mediterranean pie:

Sprinkle eggplant with salt and pepper. Place a paper towel between each layer of eggplant. Put a paper towel over the eggplant and place a heavy cutting board on top for 30 minutes.

Heat 1/2 cup of oil in skillet. Cut eggplant slices into cubes. Add to hot oil; toss. Cook until tender, stirring constantly, about 5 minutes.

Pour remaining oil into skillet. Add onion, green pepper, zucchini, yellow squash and garlic. Cook until tender, about 5 minutes.

Combine spices and salt; set aside. Line a 9-inch pie plate with pastry. Sprinkle with 1/4 cup of the Parmesan cheese. Or use a big glass casserole dish to make pie without crust.

Spoon half the eggplant and half the vegetable mixture into pie shell or casserole dish. Layer with half of the tomatoes, half the spice mixtures, half of the Mozzarella cheese and half of the Provolone cheese. Repeat these layers. Sprinkle top with about 1 tablespoon of Parmesan cheese.

Make lattice work for top crust, crossing strips of dough, one over the other. Sprinkle with milk and remaining Parmesan cheese. If not using dough, add milk and remaining cheese to the top of pie.

Bake for 25 minutes at 425°. Let stand 15 minutes before cutting.

Recipe categories: Breakfast, Omelets and frittatas, Onions.

Rating:

4.1

Average rating: 4.1, total votes: 9

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