I love eggplant! It does seem to be a divisive fruit/vegetable.
Could someone please post the recipe for that tomato pie…that gets mayo on the top??
@mom60, I used a “complete seasoning” blend I had in the cupboard (garlic and onion powder, salt, probably oregano), plus paprika and some more garlic powder. And more salt to taste when they were done.
Mine came out a little black on the bottom but they were still delicious!
@thumper1 Here are some different variations. It’s a very flexible recipe. I tend to do my own version that is a mix. You can change up cheeses - cheddar or gruyere with or without some parmesan are both good. I like to add some sauteed onions and even bacon.
https://www.southernliving.com/recipes/heirloom-tomato-pie
https://www.southernkitchen.com/recipes/appetizer/ann-byrn-s-homegrown-tomato-pie?
https://www.myrecipes.com/recipe/old-fashioned-tomato-pie?
I usually slice and grill eggplant. Same deal as baking but a little faster and a bit more flavorful. 
@bunsenburner that’s exactly what I’d do if I had easy access to a grill.
I’ve never made eggplant. So for the above, you don’t have to rinse it or salt it or whatever- just slice, season and bake? Does the skin stay on?
I shouldn’t diss all eggplant. I do like to take the baby long skinny ones and leave the skins on and sautee or roast with other vegetables. Seems they take on lots of the other flavors that way.
@psychmomma, I just sliced, seasoned (with a lot of olive oil too), and baked. Peel and all.
^ Thanks. I’m going to try this. I love eggplant Parmesan, but haven’t had it any other way.
@thumper1 Here’s the tomato pie recipe I used: https://www.simplyrecipes.com/recipes/tomato_pie/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email
FYI, I used cheesecloth to gently squeeze the moisture out of the tomatoes (after having them sit in a colander while I made the pie crust). My pie was not soggy.
haha, @doschicos , I was coming in late to suggest a Spanish omelette. I do mine on the stove top:)
SOS
I need a vegetarian pasta dish -hot- for this Friday.
I have made such before but by just throwing things together:
Anyone have a recipe.? Thanks!
I have made a mushroom lasagna to rave reviews. It’s a little time consuming but very delicious. Let me know if you are interested, and I’ll hunt it down online.
This time of year I would just saute or roast a bunch of summer veggies (zucchini,peppers,mushrooms, broccoli whatever you’ve got), toss them with hot pasta, plop burrata or shaved parm type cheese on top and then top with diced fresh tomatoes and some fresh herbs. Throw some garlic in there somewhere too!
All Yum. I need something that I can at least make the sauce the night before.
I guess I am making my old old standby from the original Moosewood Cookbook–cauliflower pasta. I have make since 1977. I can make the sauce the night before and just cook the pasta in the morning and assemble and keep warm. It is always a hit. I just wondered if anyone had a baked pasta recipe that I could make. This is an older group of folks and I do not want to prepare while they are here. Actually H’s cronies and I am meeting and greeting and leaving to get a pedicure while they eat. Act of generosity to H :).
Some version of lasagna - either mushroom or some other veggie version - would meet your make ahead need very handily.
Uhhh fruit loops has been on the menu for a while. Lol.
Fruitloop lasagna!:):)
Ina Garten has a delicious vegetable lasagna recipe. You need to like goat cheese and be prepared to spend some money on the ingredients. I’ve made it for my book club and everyone loved it.