Eggplant Parm—in Pie Form!

Step 1

Preheat the oven to 425°F

Step 2

Line 2 large baking sheets with parchment paper

Step 3

Toss the eggplants in a large bowl with ¾ teaspoon of salt and a good grind of pepper

Step 4

Put the flour into a shallow dish

Step 5

Put the eggs and yolks into a separate dish with the 2 tablespoons of milk or water and whisk together well

Step 6

Put the breadcrumbs into a third dish with 1 ¼ teaspoons of salt, mixing to combine

Step 7

Working with one slice at a time, coat the eggplant in the flour, shaking off the excess, followed by the egg wash, then the breadcrumbs

Step 8

Transfer to the lined sheets and continue with the rest

Step 9

Drizzle the slices all over with 2 tablespoons of the oil per sheet and bake for 15 minutes

Step 10

Switch the sheets around, then bake for 15 minutes more, or until nicely golden

Step 11

Remove from the oven and turn the heat down to 400°F

Step 12

Meanwhile, make the tomato sauce

Step 13

Put the oil into a large saucepan over medium-high heat

Step 14

Once hot, add the onion and cook, stirring occasionally, for 10 minutes until softened and lightly colored

Step 15

Add the garlic and spices and cook, stirring continuously, for 1 minute more, then add the canned tomatoes, sugar, water, 1 ¾ teaspoons of salt, and a good grind of pepper

Step 16

Bring to a simmer, then turn the heat down to medium and cook for 25 minutes, stirring occasionally, until thickened slightly

Step 17

Stir in the cilantro, then measure out 3 cups of sauce

Step 18

(You'll use this to build the pie

Step 19

) Keep the rest in the pan, to warm up when serving

Step 20

In a bowl, toss together the kataifi, half the pecorino, and the remaining 3 tablespoons of oil

Step 21

Next, assemble the pie

Step 22

Line a 9-inch springform cake pan with a piece of parchment paper large enough to cover the bottom and sides

Step 23

Cover the bottom with a third of the eggplant slices (cutting them to fit, as needed)

Step 24

Top with a third of the sauce, a third of the mozzarella, and a third of the remaining pecorino

Step 25

Continue in this way with the remaining eggplant, sauce, and cheeses

Step 26

Lastly, top evenly with the kataifi mixture and bake for 35 minutes

Step 27

Turn the heat up to 425°F and bake for 15 to 20 minutes more, or until nicely golden on top

Step 28

Remove from the oven and let rest for about 30 minutes

Step 29

Remove the outer ring of the pan and use the paper to help you lift the pie onto a board

Step 30

Heat up the extra sauce and serve the pie warm, or at room temperature, with the extra sauce alongside