Eggplant, Basil, and Mozzarella Pie
Baking and Desserts • Russian
Description
The pie can be enjoyed warm or cold. After baking, it should be allowed to cool so that the filling sets (ideally, leave it in the refrigerator overnight). During baking, the tomatoes and mozzarella release a lot of juice, so if you cut the hot pie immediately after cooking, there is a risk that the pieces will fall apart.
Ingredients
- Eggplants 1 piece
- Tomatoes 3 pieces
- Melted Cheese 10 oz
- 10% cream 10 fl oz
- Nut crumb 0 oz
- Grated Pecorino Pepato Cheese 8 teaspoons
- Wheat Flour 1½ glasses
- Chicken Egg 2 pieces
- Butter 5 oz
- Fresh basil leaves to taste
- Ground Nutmeg to taste
- Salt to taste
- Ground Black Pepper to taste
- Baking Powder 1 tablespoon
Step-by-Step Guide
Step 1
In a bowl, combine the sifted flour and the room temperature butter cut into small pieces. Mash the mixture until smooth.
Step 2
Add salt, baking powder, and 5–6 tablespoons of water to the mixture and knead until elastic. If the dough is too wet, add 1–2 tablespoons of flour. Shape the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator for the time needed to prepare the filling and the batter.
Step 3
Slice the eggplants into rounds about 5 mm thick, arrange them on a baking sheet, and roast in a preheated oven at 355°F for ten minutes.
Step 4
While the eggplants are baking, prepare the filling mixture: thoroughly combine the cream, grated Parmesan cheese, eggs, diced bread, nutmeg, salt, and pepper.
Step 5
Slice the tomatoes and mozzarella into rounds.
Step 6
Press the dough into the baking pan, spreading it evenly across the bottom and up the sides, creating a border of at least 4-5 cm. Pour in a little of the mixture.
Step 7
Layer the filling. Start with eggplants, followed by basil leaves, tomatoes, and mozzarella. If the layers are thin, you can repeat—again eggplants, basil, tomatoes, mozzarella. Pour the creamy cheese mixture on top.
Step 8
Trim the excess dough and carefully pinch the edges closed.
Step 9
Bake in a preheated oven at 355°F for 40–50 minutes until golden brown. Turn off the oven and leave the pie inside for an additional 30 minutes. Remove from the oven and let cool.
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