Tomato and Eggplant Pie

Ingredients

• 1 large eggplant, sliced into 1/4-inch rounds
• 3 large ripe tomatoes, sliced
• 1 pre-made pie crust
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Brush eggplant slices with olive oil, season with salt and pepper, and roast on a baking sheet for 15 minutes until tender.
3. Place the pie crust into a 9-inch pie dish and prick the bottom with a fork.
4. Layer half of the eggplant slices evenly over the crust.
5. Arrange half of the tomato slices over the eggplant, sprinkle with half the garlic, oregano, salt, and pepper.
6. Sprinkle with half of the mozzarella and Parmesan cheeses.
7. Repeat the layering with the remaining eggplant, tomatoes, garlic, oregano, and cheeses.
8. Bake for 30-35 minutes until the crust is golden and the cheese is bubbly and browned.
9. Let the pie cool for 10 minutes before slicing.
10. Garnish with fresh basil leaves and serve warm.