Peel the eggplants and cut them into thin slices. Salt the slices and let them sit for about 10-15 minutes to release excess water. Afterward, pat the slices dry with a paper towel.
2. Sauté the Vegetables:
Heat vegetable oil in a pan over medium heat. Add the chopped onion, red bell pepper, minced garlic, and sliced champignons. Sauté for about 5-7 minutes until the vegetables soften and become fragrant.
3. Make the Eggplant Filling:
In a large bowl, whisk together the eggs, milk, salt, and pepper. Add the flour, baking powder, and grated parmesan to the mixture and stir until smooth.
Add the sautéed vegetables and the diced ham to the mixture, stirring to combine.
4. Cook the Eggplant:
Heat a little vegetable oil in a frying pan and fry the eggplant slices in batches until golden and slightly crispy on both sides. Remove from the pan and drain excess oil on paper towels.
5. Assemble the Pie:
Preheat your oven to 350°F (175°C).
In a greased pie dish, layer the fried eggplant slices, followed by the egg mixture, and repeat the layers until all ingredients are used up. Top the last layer with a sprinkle of parmesan.
6. Bake the Pie:
Place the assembled pie in the preheated oven and bake for about 25-30 minutes, or until the top is golden and the egg mixture is fully set.
7. Serve and Enjoy:
Allow the pie to cool slightly before slicing and serving. Enjoy this comforting and savory dish as a main course or side dish!
Serving and Storage Tips:
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