Eggplant Tomato Pie - cooking recipe

Ingredients

1 eggplant, cubed 1-inch
2 tablespoons olive oil, divided
1 tablespoon aged balsamic vinegar
1 onion, diced
2 garlic cloves, sliced finely
2 medium tomatoes, sliced or 8 ounces cherry tomatoes, halved
2 eggs, beaten
1 tablespoon butter, melted
1 tablespoon pesto sauce
1/4 cup parmesan cheese, finely grated
1/2 cup sartori balsamic bellavitano reserve cheese
1/2 cup Italian breadcrumbs
1/4 cup fresh basil leaf, sliced into thin strips
salt and pepper

Preparation

Heat oven to 500 degrees.
Line baking sheet with foil and lightly grease.
In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
Set aside skillet with reserved oil/vinegar
Remove cooked eggplant to bowl and mash.
Lower oven to 375 degrees.
Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
Fold eggs, butter, pesto, and breadcrumbs into eggplant.
Grease a pie pan and place a layer of sliced tomato to cover bottom.
Combine cheeses and sprinkle 1/2 over tomatoes.
Cover with eggplant mixture.
Add layer of remaining cheese.
Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.