Eggplant Wheat Germ Pie

The eggplant in this pie really shines and remains firm and tender. The combination of spices brings out the nutty goodness of the wheat germ component.

Serves 6.

Ingredients:

Crust:

• 6 Tbsp unsalted butter
• 1 c saltine soda cracker crumbs
• 1/4 c raw wheat germ

Filling:

• 1 medium globe eggplant
• 1/2 medium onion
• 2 Tbsp unsalted butter
• 6 green onions, chopped
• 1 tsp marjoram
• 1/2 tsp tarragon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 c raw wheat germ
• 1 c shredded mild cheddar
• 1/4 c grated Parmesan cheese
• 2 eggs
• 1/3 c milk
• 1 medium tomato, thinly sliced

Directions:

Crust:

1. Preheat oven to 400 degrees F.
2. Melt the 6 tablespoons of butter. Pour in medium bowl with the soda crackers and the fourth-cup wheat germ. Blend well.
3. Spread this mixture in a 9-inch pie pan, pressing it in at the bottom and sides to firm it.
4. Bake pie crust 8 minutes, or until lightly browned. Remove from oven and set aside.

Filling:

1. Reduce oven temperature to 325 degrees F.
2. Peel eggplant and cut in quarters lengthwise. Thinly slice at about 1/8 inch thick. Cut the half-onion in thin semi-circle slices.
3. In a large skillet over medium heat, melt the 2 tablespoons butter. Add eggplant, onion slices, and chopped green onions; sauté 5 minutes.
4. Add marjoram, tarragon, salt and pepper to the skillet and toss well.
5. Blend the Parmesan and cheddar cheese in a small bowl.
6. Place half of the eggplant mixture in the pie shell. Top with one-third of the wheat germ and half of the cheese mixture.
7. Repeat these layers.
8. Beat the eggs well and blend in the milk. Pour evenly over the pie. Place tomato slices on top and sprinkle with remaining wheat germ.
9. Bake 45 minutes. Allow to stand 10 minutes before slicing and serving hot.