My oh My, Sit Down for some Veggie Pie

Just a couple days I posted the potato crust, veggie tart. It's good. But really this pie blows that veggie pie out of the water. That's not to say that I wouldn't make the veggie tart again because in fact I make it at least a couple times every summer. But this little experimentation, granted a fairly simple experimentation, yielded a tasty pie that disappeared before my eye. (oh, c'mon, I couldn't resist the rhyme).

I spend the entire summer pining for fresh zucchini, tomatoes and eggplant to start. Then I have them in my hand, and I am like duh, what should I do now. I need a calendar with pockets so I can slip the recipes into the pockets of the month when that particular recipe should be made. This time I came up with my own little winner.

Harvest Zucchini, Tomato and Eggplant Pie

Crust components:
2 cups of rice, cooked
1 teaspoon of garlic powder
2 eggs, lightly beaten
1/2 cup Peccorino Romano (my cheese of choice but you can use Parmesan as well)

1 eggplant, thinly cut and roasted
3-4 good sized tomatoes
4 oz or so shredded cheddar

Combine crust components and pack into the bottom of a greased 10 inch spring form pan. Lay thinly sliced tomatoes over the crust, overlapping as you go. Next place roasted eggplant over the tomatoes, followed by another round of tomatoes on top. Sprinkle with cheese.

Bake uncovered in a 350 oven. Let set for about ten minutes. Run knife around sides and remove sides of pan.

*Add herbs to rice crust for extra flavor.