Made this for supper last night and it was so good! Based very loosely on a recipe I found online – it is super satisfying and requires no meat. I used a really good Tillamook Cheddar cheese, but any good sharp cheddar would do. It uses slices of tomatoes in place of crust, and is wonderful warmed up the next day.
1 medium eggplant, unpeeled and diced into 3/4″ pieces
4 big Roma tomatoes, sliced (other tomatoes would be fine, too)
1 onion, rough chopped
4 cloves garlic,crushed
1 Tbsp olive oil
1 Tbsp butter
1/2 cup panko breadcrumbs
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp dried basil
1 1/4 cup shredded sharp cheddar cheese
In a saucepan, bring 1/2 cup water to the boil and add eggplant. On medium-high heat, cook eggplant, stirring frequently,until eggplant is very soft and water is mostly evaporated. (Took about 8 minutes for me.)
Heat olive oil and butter in a frying pan. Add onions and cook until soft, 5-6 minutes. Make a well in the middle of the pan, add a little more olive oil and add garlic. Saute for a couple of minutes, stirring constantly.
Add onions and garlic to eggplant mixture and allow to cool slightly. Add salt, pepper, basil, breadcrumbs and egg to eggplant mixture and stir well.
Lightly oil the bottom of a pie pan, and layer 1/2 of the sliced tomatoes on the bottom. Season tomatoes with a little pinch of salt and pepper. Pour the eggplant mixture over the tomatoes and smooth the top. Layer the rest of the tomatoes on top, season lightly again with salt and pepper and sprinkle cheddar cheese over.
Bake at 350 degrees for 30 minutes. Then turn on the broiler and heat another 4 minutes so cheese is well melted and just starting to brown in spots.
Remove from oven, allow to rest a few minutes and serve. So delish!