Eggplant pie is delicious and quick appetizer or breakfast. Yogurt and tomatoes are a great combination with this appetizer.
Roll the eggplant in the aluminum foil and bake in oven for about 20 minutes on 200 degrees. Peel the roasted eggplant of bark and chop it.
In a bowl put mineral water, milk, olive oil, grated feta cheese, chopped parsley, grated gouda and add eggs, all the ingredients stir well (add salt and pepper to taste).
In the mixture add the pie crust and eggplant, stir once more.
Coat the baking pan with oil and sprinkle with bread crumbs then pour mixture. Bake 40 minutes at 200 degrees.
Appetizer serve warm or cold.