Jep’s Eggplant Pie

Today I thought I’d share with you a new recipe created by my father. He calls it an eggplant pie, but I feel like that’s a misnomer, I’d say it’s more like a variation on eggplant parmesan or maybe even lasagna, but whatever it is, it’s mighty tasty.  My first impressions when I heard the all-encompassing list of ingredients, were skeptical at best. I’ve had many an eggplant parmesan, and I know that the eggplant can easily make or break the dish, if it’s not prepared correctly, it can have a bitter aftertaste to it, which for me, ruins the dish. Of course there’s the mush eggplant from people who cook the poor veggie to death. Now I trust my dad completely to cook a fantastic eggplant (I’ll be posting about his absolutely amazing fried eggplant later on) but combined with ham, swiss cheese, provolone, mozzarella, soppresata, raw garlic, and arrabiata sauce, while all are great in certain combinations, left me a little nervous, I mean, ham and swiss cheese with arrabiata sauce? However, one bite laid all my worries to rest, for good. The “pie” is a monstrous 10 or 12 layered structure which displays each of the ingredients in all their glory. As soon as I saw all that goodness simmering away in that bright yellow dutch oven, I was ready to dig in. DSC_0197

But wait, there is a certain etiquette attached to the “pie”. It was advised to wait 24 hours for the flavors to really come together fully. After waiting a full day, the admonition was to consume it at room temperature. How grateful I was that I listened, the breaded and baked eggplant was cooked to perfection (and even kept a nice crispy consistency despite the moist surroundings of cheese and arrabiata), the swiss, provolone, and mozzarella cheeses were still gooey even at a lower temperature, as if insulated by the meats and sauce. My favorite part of the experience by far, was biting into one of the generously applied slivers of garlic which managed to retain some of it’s bite. My father is always coming up with concoctions of whatever he has in the fridge and pantry, and while they may not always succeed, this one was a hit with everyone who partook. Needless to say, Jep’s Eggplant Pie will be repeated, and repeated for generations. So, for those of you who would like to recreate this experience for yourself here are the steps you need to take:

Jep’s Eggplant Pie

  • Eggplant
  • Italian Breadcrumbs
  • Parmesan cheese
  • 2 Eggs
  • Milk
  • Garlic
  • Arrabiata sauce
  • Buffala Mozzarella
  • Ham
  • Swiss Cheese
  • Soppresata
  • Provolone

Slice the eggplant in 1/4″ slices to get circular pieces

Mix Italian breadcrumbs, parmesan cheese, and in a separate dish mix 2 eggs, and milk

Dip the eggplant in the egg/milk mixture then in the breadcrumbs and parm

Place eggplant in a baking dish and coat both sides lightly in olive oil

Bake until golden

Coat the inside of a dutch oven with a thin coat of olive oil

Layer in a thin coat of arrabiata sauce, eggplant, raw garlic, sliced mozzarella, ham, swiss cheese, sauce, eggplant, garlic, mozzarella, soppresata, provolone, and then repeat until you reach the top of the dutch oven

After the stacks are finished, place one last layer of eggplant and raw garlic and cover with the sauce, and three pieces of provolone on the top

Cover the dutch oven and place in the oven for 45 min-1 hour at 350º

Remove lid and brown the provolone

Let it cool at room temperature and serve after an hour

Slice like a deep dish pizza and sprinkle with parmesan cheese

4 thoughts on “Jep’s Eggplant Pie

  1. Yum! I just had eggplant parmesan at Bravos in Orlando. It was divine! The eggplant had a nice crisp outside and perfectly cooked inside. I would definitely recommend it if you didn’t want to cook your own. But with this recipe I might try it. Thanks!

    • You’re the second person to rave about Bravo!, so I guess I better give it a try. I was also thinking about tweaking jeps eggplant pie so I could eat it on my diet. Instead of breading the eggplant I was going sear the outside until browned and crisp. And then I would use thin slices of spicy Italian chicken sausage instead of the salami. And Canadian bacon as well. And also use nonfat/lowfat cheese. What do you all think?

      Logan

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