1 pie crust
24 Roquefort cubes
Herbs de Provence
Prepare a baking sheet and cover it with parchment paper.
Cut the eggplants lengthwise, brush them with olive oil using a brush, place them on the sheet, and bake them for a few minutes.
Eggplants should not be grilled, but tender.
Put the pie crust in a pie dish. Poke the bottom with a fork.
Add cooked eggplants to the bottom of the dish. Cut 2 tomatoes into rounds, add them over the eggplants.
Add salt, pepper, and a little Herbs de Provence.
Cut a few Roquefort cubes (adjust the amount according to your taste). Then add one or two handfuls of grated gruyère cheese.
Bake it for about twenty minutes until the cheese is golden brown.
1 Pie dishBestsellers
1 Oventop ovens
1 Top Parchment PapersParchment paper
1 knifeTop 3 knives
1 Top Baking Sheetbaking sheet
1 GraterTop 3 graters
1 Pie pan