This is a very savory pie, just loaded with flavor.
1 medium eggplant, peeled
1 teaspoon salt, divided
½ teaspoon black pepper
2 medium tomatoes, sliced
1 medium green bell pepper, cut into thin rings
1 medium onion, thinly sliced
1 tablespoon olive oil
1 clove garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
6 ounces mozzarella cheese, sliced
½ cup shredded Parmesan cheese
Preheat the oven to broil. Slice the eggplant into ¼-inch slices. Arrange the sliced eggplant in a single layer on a cookie sheet. Sprinkle with ½ teaspoon of salt and black pepper. Broil 6 inches from the heat until lightly browned on one side. Remove the eggplant from the oven.
Reduce the heat to 375 degrees. Line a 10-inch pie plate with the eggplant slices, browned side down, forming the “crust” of the pie. Overlap the slices in a circular pattern. Arrange the tomato slices, green pepper rings, and onion slices in layers over the eggplant. Drizzle with olive oil and sprinkle with garlic, oregano, basil, andthe remainging ½ teaspoon salt. Layer mozzarella cheese on top and sprinkle the Parmesan over all. Bake for 30 to 35 minutes or until the cheese is golden brown and the pie is bubbly.
Makes 8 to 10 servings.