Eggplant and Tomato Phyllo Pie

Name: Eggplant and Tomato Phyllo Pie
Yield: Serves 4 to 6 (Makes one 9-inch pie)
Ingredients: 1 pound, tomatoes, cored and sliced ¼ inch thick; 1¼ teaspoons, table salt, divided; 1 pound, eggplant, sliced into ¼-inch-thick rounds; ½ cup, extra-virgin olive oil, divided; 12 sheets (14 by 9-inch), phyllo, thawed, room temperature; 3 , garlic cloves, minced; 2 teaspoons, minced fresh oregano; ¼ teaspoon, pepper; 6 ounces, mozzarella cheese, shredded (1½ cups); 2 tablespoons, grated Parmesan cheese; 1 tablespoon, chopped fresh basil

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By Sarah Ewald

Desserts or Baked Goods

Vegetables

Savory Pies & Tarts

Phyllo dough is another route to an easy-to-assemble yet visually stunning tart, with the paper-thin dough layers baking to a beautiful golden brown color and shatteringly crisp texture.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES4 to 6 (Makes one 9-inch pie)

TIME1¾ hours, plus 15 minutes cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

Here phyllo is paired with eggplant and tomatoes layered between mild mozzarella and nutty Parmesan. Broiling the eggplant slices before assembling the tart gives them deeper eggplant flavor and a delightful char. To capture the tomatoes’ a...

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