Greek Eggplant and Walnut Pie

• 2 -3 small eggplants, peeled & cut into 1/2 -thick rounds or 2 -3 medium eggplants, peeled & cut into 1/2 inch -thick rounds
• olive oil, divided
• 1 large leeks (white and pale green parts only) or 5 -6 green onions
• 2 garlic cloves, minced
• 1 large egg, beaten
• 1 cup sharp white cheddar cheese, coarsely grated
• 13 cup romano cheese, coarsely grated
• 12 cup walnuts, chopped
• 12 teaspoon ground cumin
• 12 teaspoon Greek oregano
• 1 double crust pie crust

1. Sprinkle eggplant with salt and drain in a colander 30 minutes; pat dry.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat until hot; fry eggplant in batches, adding about oil, if needed and turning once, until tender and golden brown, 5 -7 minutes.
3. Drain on paper towels and cool to room temperature.
4. Wipe skillet clean.
5. Preheat oven to 375 with rack in middle level.
6. Halve leek/green onion lengthwise and thinly slice.
7. Cook leek in 1 tablespoons oil in skillet over medium heat until golden, 5-7 minutes.
8. Add garlic to release fragrance; saute about 2 minutes.
9. Transfer to a bowl.
10. Chop eggplant; add leek-garlic mixture with egg, cheeses, nuts, oregano, cumin, and salt and pepper to taste.
11. Place one crust pie shell in 8or 9" pie plate.
12. Reserve remaining for top;.
13. brush lightly with oil.
14. Spread filling evenly in shell; cover with remaining pie crust and brush with a little olive oil.
15. Cut several slits in top (to vent) and bake until golden brown, 45-50 minutes.
16. Let stand 10 minutes before slicing into wedges.

eggplants, olive oil, leeks, garlic, egg, cheddar cheese, romano cheese, walnuts, ground cumin, oregano, crust pie crust

Taken from www.food.com/recipe/greek-eggplant-and-walnut-pie-305114 (may not work)