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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Torta di Malanza (Eggplant Pie) Recipe

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This recipe for Torta di Malanza (Eggplant Pie) is from How Green Was My Valley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 eggplant, peeled and sliced
Butter/oil to brown the slices
Salt and pepper
Minced parsley and fresh thyme
3 ripe tomatoes, sliced
Chopped onion and green pepper
Several slices Mozzarella cheese
3 egg yolks, beaten
1 1/2 c. milk
Directions:
Directions:
Brown the eggplant slices and put in a buttered casserole. Season with salt, pepper, parsley and thyme. Cover with a layer of the sliced tomatoes. Season with salt and pepper, parsley, chopped onion and green pepper. Next put on a layer of sliced Mozzarella. Beat the egg yolks in with the milk, and pour over the pie. Bake at 325º until set, 30 - 60 minutes depending on how thick the layers are. Serve with a bowl of freshly grated Parmesan.
Personal Notes:
Personal Notes:
This is a Gourmet recipe that Polly copied onto one of her own index card, marking it GOOD at the top. It surely is.

 

 

 

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