How did this amazing pie come together?
Well I had fried eggplant in the freezer that was not used in the Eggplant Parmesan I made for Christmas. I had some Pancetta and Fontina cheese.
Jim Lahey recipe, of course. The tomatoes were canned plum tomatoes. I fried up the pancetta and began to assemble the pie. Oiled the pan. Rolled out the crust. Put a little olive oil on top of the crust. Scattered the tomatoes over the oiled crust. Next I added the eggplant, sliced it into stripes first. Next the pancetta followed by the Fontina Cheese, Mozzarella and Parmesan. Sprinkled oregano and a little more olive oil. Into a 425 degree oven for... well until looked done.
Yeah I think this was a winning combination!