|1||garlic clove||peeled and halved|
|3 T||olive oil|
|2 C||tomatoes||peeled, seeded, and chopped (canned is fine)|
|1 T||fresh parsley|
|1/4 t||dried oregano|
|1/4 t||dried basil|
|8 oz||mozzarella cheese||thinly sliced|
|1 T||romano cheese||grated|
1. Bring 1 qt of water to a boil in a large covered saucepan. Preheat the oven to 375.
2. Rinse the eggplant and slice into 1/2 inch rounds. Parboil the slices for 3 minutes, drain in a colander and pat dry, squeezing out the excess moisture.
3. Rub the inside of a 10 inch pie plate with the garlic- discard the garlic. Pour 2 T of olive oil into the pie plate. Coat both sides of the eggplant slices with the oil and arrange them in the pie plate to that they cover the bottom and go partway up the sides (like a crust). Sprinkle lightly with salt and pepper.
Place the pie plate on the middle oven rack with the tomato mixture is prepared.
4. In a large skillet, heat 1 T olive oil. Add the onion and saute until transparent and soft. Add the chopped tomatoes, parsley, oregano, basil, and salt and pepper to taste. Cook over medium heat stirring often until the sauce cooks down and thickens.
5. Remove the eggplant from the oven. Cover the eggplant slices with the slices of mozzarella and top with the tomato slices.
6. Crack the whole eggs into a medium size mixing bowl, whisk until light and frothy. Stir in the tomato mixture. Add salt and pepper to taste.
7. Beat the egg whites until they form soft peaks with a pinch of salt. Gently fold the egg whites into the tomato-egg mixture just until thoroughly incorporated.
8. Pour the mixture into the prepared pie plate and bake on the middle rack for 20 minutes.
9. Sprinkle with grated cheese and return to the oven for 5-10 minutes more or until eggs are set and the top is slightly browned.
10. Allow the pie to cool for a few minutes before serving.