Ingredients:

– Produce:

– 1 large eggplant

– 2 cloves garlic, minced

– 1 medium red onion, thinly sliced

– 6 Roma tomatoes, sliced

– Refrigerated:

– 1 egg, beaten

– Condiments:

– 1 tbsp prepared pesto

– Baking & Spices:

– Salt and pepper, to taste

– Bread & Baked Goods:

– 1 cup panko breadcrumbs

– Dairy:

– 3 tbsp butter

– 4 oz mozzarella cheese, shredded

– 1/4 cup Parmesan cheese, grated

– Other:

– Fresh chopped flat-leaf Italian parsley, for garnish

Instructions:

1. Preheat Oven:

– Preheat your oven to 375°F (190°C). Grease a pie dish or tart pan.

2. Prepare the Vegetables:

– Slice the eggplant into 1/4-inch rounds. Sprinkle with salt and let sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.

– Slice the Roma tomatoes and red onion thinly.

3. Cook the Eggplant:

– Heat a large skillet over medium heat and melt 2 tablespoons of butter. Add the eggplant slices and cook until golden and tender, about 3-4 minutes per side. Remove from skillet and set aside.

4. Sauté the Onions and Garlic:

– In the same skillet, add the remaining 1 tablespoon of butter. Sauté the sliced red onion until soft and translucent, about 5 minutes.

– Add the minced garlic and cook for an additional 1 minute until fragrant.

5. Assemble the Pie:

– Spread the prepared pesto evenly over the bottom of the pie dish.

– Arrange a layer of eggplant slices in the pie dish. Follow with a layer of tomatoes and onions.

– Season each layer with salt and pepper to taste.

6. Add Cheese and Breadcrumbs:

– Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

– In a small bowl, mix the panko breadcrumbs with a little salt and pepper. Sprinkle the breadcrumbs over the cheese.

7. Add the Egg Wash:

– Brush the beaten egg over the top of the pie to help the breadcrumbs brown.

8. Bake:

– Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the vegetables are tender.

9. Cool and Garnish:

– Allow the pie to cool slightly before serving.

– Garnish with fresh chopped flat-leaf Italian parsley.

Enjoy your delicious and rustic Summer Eggplant Tomato Onion Pie! It’s a wonderful way to savor the flavors of summer in a healthy and easy-to-make dish.