Filling

• 2 lbs. Japanese Eggplant, sliced into coins
• 5 tomatoes, diced. Reduce moisture in microwave
• 3 tablespoons garlic
• 2 bags grated mozzarella
• 5 eggs
• 1 pie crust

Pastry Shell

• 2 cups all-purpose flour
• 3/4 cup butter or shortening
• 1 egg, beaten
• 1 TSPN apple cider vinegar
• 1/4 cup water

You will only need half of this recipe for the pie shell. 

Preheat oven to 350.

First make the pie crust. Break egg into bowl with shortening. Cut in for a coarse mixture. Add flour, then vinegar and mix. Then add water. Form a loose ball and then put in a covered container and put into the refrigerator. It needs at least 30 minutes in the refrigerator.

Dice the tomatoes and reduce their liquid content either by simmer over the stove or by cooking in the microwave at 1 minute increments. You want to have the consistency of tomato paste. While you’re doing this, slice the eggplant into coins.

Roll out the dough and put the bottom crust in a pie pan. Brush with beaten egg to seal the dough. Cover the bottom of the crush with shredded mozzarella. Mix the tomato paste with the garlic. Distribute evenly into the pie. Now distribute eggplant coins. Pour the rest of the beaten egg mixture on top. Now cover with the rest of the cheese.

Bake at 350 until golden brown.