A rich and tasty main course, the bread and eggplant pie is delicious and cheesy. After the zucchini bread pie, which everyone loved so much, you must try this one with eggplant. It’s really easy to make, and you only need a few ingredients to prepare a perfect lunch or dinner. I used smoked scamorza cheese, but any cheese you like will work just fine.
Let’s get to work and prepare the bread and eggplant pie together.
OTHER RECIPES WITH EGGPLANT
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the Bread and Eggplant Pie
- 3 eggplants
- 100 g cherry tomatoes
- 2 cloves garlic
- to taste salt and pepper
- 150 g smoked scamorza cheese
- 2/3 cup milk
- 18 slices sandwich bread
- 1/4 cup grated Parmesan cheese
- to taste extra virgin olive oil
- to taste chives
Tools
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- Frying Pan
- Lasagna Pan
Steps for Preparing the Bread and Eggplant Pie
Wash the eggplants and cut them into chunks. Also, cut the cherry tomatoes. In a frying pan, add garlic and oil. Add the eggplants, cherry tomatoes, salt, and pepper, and cook for 15-20 minutes. Remove the garlic.
Cut the cheese into chunks. You can use any kind of cheese you prefer.
Grease a baking dish and make a first layer with eggplants slightly moistened with milk. Add half of the eggplants. Cover with more slices of slightly soaked bread and pour in the remaining eggplants. Top with the last slices of bread. Enrich with Parmesan cheese and extra virgin olive oil. Place in the oven at 356°F for about 30 minutes.
Storage
The savory pie can be stored in the fridge for two or three days.
