Recipes for Health - Eggplant Torte
By MARTHA ROSE SHULMAN Published: June 23, 2009 This is a dramatic dish, like a molded eggplant parmesan inside a double crust. It makes a great vegetarian dinner party main dish. 1 recipe whole wheat yeasted olive oil pie pastry 2 1/2 pounds eggplant (2 large), cut in 1/3-inch slices Salt to taste Extra virgin olive oil 1 batch simple marinara sauce (about 1 1/2 cups, made with 1 28-ounce can of tomatoes ), or 1 1/2 cups fresh tomato sauce 3 large eggs, beaten 3 ounces Gruyère cheese, grated (3/4 cup, tightly packed) 1/2 cup freshly grated Parmesan 1. Prepare the pie dough. While it is rising, prepare the filling for the torte. Salt the eggplant slices on both sides, and let stand for 30 minutes. Meanwhile, preheat the oven to 450 degrees and make the tomato sauce. 2. Rinse the eggplant slices, and blot dry with paper towels. Line baking sheets with foil, and oil the foil with olive oil. Place the eggplant rounds on the baking sheet, and brush the tops