-
1
Prepare the pie dough.
-
2
While it is rising, prepare the filling for the torte.
-
3
Salt the eggplant slices on both sides, and let stand for 30 minutes.
-
4
Meanwhile, preheat the oven to 450 degrees and make the tomato sauce.
-
5
Rinse the eggplant slices, and blot dry with paper towels.
-
6
Line baking sheets with foil, and oil the foil with olive oil.
-
7
Place the eggplant rounds on the baking sheet, and brush the tops with olive oil.
-
8
Bake in the oven until tender and beginning to color, 15 to 20 minutes.
-
9
They will dry out on the surface but feel soft when you press on them.
-
10
Remove from the oven, and fold the foil over the eggplant slices, enclosing them so theyll continue to steam and soften.
-
11
Turn the oven down to 375 degrees.
-
12
Generously oil a 10-inch spring-form pan or cake pan.
-
13
Roll out two-thirds of the dough to a large, thin round, and line the pan, making sure that there is some overhang all the way around the edge.
-
14
Beat the eggs in a large bowl, and use a bit to brush the bottom and sides of the crust.
-
15
Remove 1 tablespoon for brushing the top crust, and set aside.
-
16
Stir the tomato sauce into the bowl of beaten eggs, and combine well.
-
17
Line the pastry with half the eggplant slices, overlapping them slightly.
-
18
Sprinkle half the Gruyere over the eggplant, and top with half the egg and tomato sauce mixture.
-
19
Sprinkle with half the Parmesan.
-
20
Repeat the layers.
-
21
Roll out the remaining dough, and place it over the top of the torte.
-
22
Fold in the overhanging bottom crust and pinch the edges together, then pinch an attractive lip around the rim of the pan.
-
23
Brush the top crust with the beaten egg you set aside, and make a few slits in it with the tip of a knife.
-
24
Bake 50 minutes to one hour, until golden brown.
-
25
Remove from the oven and allow to sit for at least 20 minutes before cutting.
-
26
Serve hot or room temperature, cut in wedges.
