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Eggplant and Tomato Pie

Martha Rose Shulman
  • 120 minutes
  • Serves 1

INGREDIENTS

1 1/2

lbs Eggplant

2 tsp

Thyme, fresh leaves

2

Tomatoes, medium-size fresh

2

Eggs

1 1/2 cups

Marinara sauce

1

Salt and freshly ground pepper

2 tbsp

Olive oil, extra virgin

1

Yeasted olive oil crust, Whole Wheat

2 oz

Gruyere, grated

1/3 cup

Milk

1 oz

Parmesan, grated