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Sicilian Eggplant Pie

Here’s a Jersey Fresh recipe that incorporates some produce available this time of year—eggplant. It’s a take on a pizza pie and is a great way to get the kids to try eggplant (again). Check out a video for this reciepe at

Sicilian Eggplant Pie

  • 4 small, Sicilian eggplants
  • 1 tsp. salt
  • 1 store bought pie crust
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • black pepper, to taste
  • 1/3 cup sun dried tomatoes in oil (and drained), chopped
  • 1 1/2 cups gruyere cheese, grated
  • 3/4 cup parmesan cheese, grated
  • 2 TB olive oil
  • 35 min. prep / 40 min. cook time
  1. Preheat oven to 350 degrees F. Lightly grease and flour a nine-inch round pie plate.
  2. Peel the eggplant and thinly slice. Place the slices in a colander with a plate or bowl underneath. Toss with 1 tsp. of salt. Let sit for 20 minutes, then drain, but do no rinse.
  3. Preheat grill pan or barbecue. Lightly grill both sides of eggplant slices.
  4. Place pie crust into prepared pan and prick the bottom of the crust well.
  5. Layer in the ingredients, starting with 1/2 the grilled eggplant, a sprinkle of oregano, basil and pepper then 1/3 of the Parmesan, 1/2 of the sun-dried tomatoes and 1/2 of the gruyere. Repeat with remaining eggplant, remaining spices, 1/3 of Parmesan, remaining sun-dried tomatoes and gruyere. Sprinkle with remaining 1/3 of Parmesan. Drizzle with olive oil.
  6. Bake for 35 to 40 minutes or crust is golden brown and cheese is melted. NOTE: if crust starts to get too brown, you can cover it with foil or a pie crust shield.
  7. Let sit for 10 minutes, then slice and enjoy!