AUBERGINE AND EGG PIE

Preparation Method :

• Peel the auberginesthen slice them into 5 mm in thick rounds ( unless very young and fresh).
• Put the slices in a sifter , sprinkle with salt and leave to drain for atleast 1 hour.
• Rinse the aubergine slices under cold water and dry with absorbent paper.
• Pour oil into a large frying pan to a depth of 25 mm and put over medium heat.
• When hot, fry the aubergine slices in a single layer, turning golden on both sides.
• Transfer each batch onto absorbent paper to drain.
• Puree the tomatoes in a food mill or through a sieve.
• Put into a bowl and mix with the basil, oregano and garlic.
• Spread the bottom of the tomato and herb mixture over dish, about 25 cm square.
• Cover with a layer of the aubergines and a few slices of the hard boiled egg.
• Sprinkle with some of the tomato ,herb mixture, little parsley ,salt and a generous amount of freshly ground black pepper.
• Pour over the olive oil and repeat these layers until all the ingredients are used, finishing with the tomato and herb mixture.
• Sprinkle with the Parmesan and the remaining oil. Dot with the butter and cook in the oven for 20-25 minutes.
• Remove the pie from the oven and let it cool slightly, as the dish should be served warm.