Southern style Tomato Pie

Ingredients

Double Pie-Crust for 8 inch pie plate
6 large Roma tomatoes
1 large eggplant
1 cup shredded Jack cheese or cheddar
1/2 cup shredded mozzarella
1/2 cup chopped green onions
2 to 3 tbsp minced basil
1 cup mayonnaise
1/2 cup caramelized onions
4 cloves of crushed garlic
1/2 cup bacon, fried and crisped
salt and pepper to taste

Preheat the oven to 400 degrees F.

First, blanch the tomatoes in hot boiling water for 1 minute or until skin begin to split. Remove  the tomatoes from the boiling water and let it cool. Remove the core and peel the skin off. Squish the tomatoes using the hand. and let them drain in a colander.

Peel eggplant, slice into 1/2 inch slices. Generously sprinkle salt over both sides of the eggplant slices. and let it drain for 30 minutes. Rinse and pat dry. You can either bake the eggplants or fry them. For baking spray both sides of the eggplant slices with oil and lay on a rimmed baking sheet and bake for 20 minutes turning them over once at 375 degrees F.

For frying,  pour 1/4 cup of cooking oil in a frying pan. When the oil is hot, dust the eggplant with a light coating of flour and fry the eggplant about 2 to 3 minutes on each side.

Mix  mayonnaise, Jack cheese, crushed garlic, salt and pepper.

Roll out the pie pastry, and place it on the pie pan. Layer half of the fried eggplants, sprinkle a little green onions, basil, a little bacon, salt, and pepper. Sprinkle half of the shredded mozzarella and the minced basil. Now add half of the tomatoes and sprinkle  a little green onions, basil, a little bacon, salt, and pepper.  Spread the mayonnaise and cheese mixture on top of the tomatoes.  Spread half of the caramelized onions.Repeat the layering of eggplants followed by the tomatoes and ending with the mayonnaise spread. and the caramelized onions.

Roll out the other pie dough and cover the crust.  Cut slits on the top of the pie.  Glaze the pie with a light egg wash. Bake immediately in 400 degree F oven for about 20 minutes. Reduce the heat to 375 degrees F and bake for another 20 to 30 minutes until golden in color. 

Serve slightly warm accompanied with a arugula, beet, orange salad