Remember recently when I told you about the fabulous Eggplant Parmesan that I made using Maris’ awesome (and healthier!) recipe. It was so good that I bought more eggplant at the farmers market. I also picked up some green tomatoes to try out an idea I have for a healthier fried green tomato recipe.
PREPARATION TIME:
PREP TIME 10 minutes
COOK TIME 30 minutes
TOTAL TIME 40 minutes
Ingredients
- 1 deep dish frozen pie shell
- 1 cup ricotta
- 1 large egg
- 1/2 grated Romano cheese
- 1 batch roasted tomatoes, click here for the recipe
- 1 lb eggplant, roasted (use the method mentioned in blog post)
- 3/4 cup part skim mozzarella cheese
Instructions
- Preheat the oven to 375 degrees. Place the frozen pie shell (in its tin) on a baking sheet.
- Whisk together the ricotta, egg and Romano until smooth. Spread into the pie shell, making one even layer.
- Layer one-half of the tomatoes on top of the ricotta mixture. Then, top with one-half of the eggplant slices (you may have to overlap them slightly). Top with 1/4 cup of mozzarella. Repeat with the remaining tomatoes, eggplant and 1/2 cup of cheese, reserving one tomato slice for the top of the pie.
- Bake for 30 minutes. Let sit five to 10 minutes before slicing. Use a really sharp knife to cut into six even slices.
