The Chew: Eggplant Pie Recipe

ADVERTISEMENT

The Chew: Eggplant Pie

Wendi McClendon-Covey, star of The Goldbergs joined The Chew to help Michael Symon combine two delicious dishes into one. He took a pizza pie and combined it with eggplant parmesan, to make Eggplant Pie! This is one of those recipes that will make you wonder why you never thought of it yourself! Between the breaded eggplant and the pizza dough, it’s hard to decide which aspect of this dish truly makes it a masterpiece! You can buy store-bought pizza dough to save yourself a ton of time, or you can be adventurous and make your own!

You really can’t go wrong with this recipe, even for meat lovers! To get the recipe, click next page.

ADVERTISEMENT

The Chew: Eggplant Pie Recipe Ingredients

The Chew: Eggplant Pie Recipe

Michael Symon, with actress Wendi McClendon-Covey, prepared an Eggplant Pie loaded with cheese, sauce, and breaded eggplant. (sandipb / Flickr)

For the Eggplant:

  • 1 tbsp kosher salt
  • 3 large eggs – beaten
  • 1 1/2 C panko breadcrumbs
  • 1 medium eggplant – sliced into 1/4-inch thick rounds
  • 1/2  all-purpose flour
  • 2 tbsp whole milk
  • 2 C olive oil

For the Quick Tomato Sauce:

  • 2 tbsp olive oil
  • 1 bunch fresh basil
  • 1 can whole, peeled tomatoes – 28-oz
  • 1 garlic cove
  • 2 tsp red chili flakes

To Assemble:

  • 1/2 C pecorino – grated
  • kosher salt and freshly ground black pepper
  • 1 lb store-bought pizza dough – rolled out to fit a 10-inch cast iron pan
  • 1 lb fresh mozzarella – sliced thin

ADVERTISEMENT

The Chew: Eggplant Pie Recipe Directions

For the Eggplant:

  1. Prepare a baking sheet with a layer of paper towels
  2. Lay the eggplant slices onto the paper towels
  3. Sprinkle with salt on both sides
  4. Let the eggplant sit for 30 minutes to pull out some of the liquid and bitter flavor
  5. Rinse the eggplant to remove the extra salt
  6. Use a kitchen towel to dry the eggplant
  7. Into three baking dishes, add flour into the first, eggs and milk in the second, and panko in the third
  8. Season each dish with salt and pepper
  9. Dip the eggplant slice into the flour, shaking off any excess
  10. Dip into the egg mixture, then dip into the panko breadcrumbs, coating both sides of the eggplant
  11. Put the eggplant on a baking rack in a single layer
  12. Into a large skillet over medium heat, add 1/2-inch of olive oil
  13. Add the eggplant slices in a single layer and cook until golden brown, about 2 minutes on each side
  14. Remove to a paper towel-lined plate

For the Tomato Sauce:

  1. Into the carafe of a blender, add olive oil, tomatoes, fresh basil, garlic, salt and pepper, and crushed red pepper flakes, then puree until smooth

To Assemble:

  1. Preheat the oven to 450 degrees
  2. Put a 10-inch cast iron skillet into the oven for 10 minutes, then remove
  3. Put the dough inside the pan, carefully stretching it to fit
  4. Spoon a layer of the tomato sauce onto the dough, leaving an inch border around the edge
  5. Put 6 slices of eggplant on top of the sauce
  6. Sprinkle 1/4 C pecorino romano
  7. Put 6 slices fresh mozzarella on top of the eggplant
  8. Repeat the process finishing with the tomato sauce
  9. Put in the oven for 15 minutes, until golden brown and the crust is thoroughly cooked
  10. Remove to a cutting board and let rest for 5-10 minutes
  11. Slice and serve

ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.