Liz'S Eggplant Pie - cooking recipe

Ingredients

1 large eggplant
oil (for frying)
salt and pepper
1/4 c. chopped parsley, divided
1 tsp. dried thyme, divided
1 large fresh tomato, sliced
1 small onion, chopped
1/2 small green pepper, chopped
4 oz. sliced Mozzarella cheese
3 egg yolks
1 1/2 c. milk
1/4 c. Parmesan cheese

Preparation

Preheat oven to 325\u00b0.
Peel and slice eggplant.
Soak in salted water 20 minutes.
Drain and pat dry.
Brown eggplant slices in a little oil and transfer to a 10-inch pie plate. Sprinkle with salt, pepper, half of the parsley and thyme.
Cover the eggplant with the sliced tomato and sprinkle with salt and pepper, the remaining parsley, thyme and the onion and green pepper.
Cover with slices of cheese.
Beat eggs and milk together and pour over the vegetables.
Bake 30 minutes or until custard is firm.
Cut into wedges and sprinkle with Parmesan cheese when serving.
Serves 6 to 8.