12 sheets (14 by 9-inch) phyllo, thawed, room temperature
3 garlic cloves, minced
2 teaspoons minced fresh oregano
¼ teaspoon pepper
6 ounces mozzarella cheese, shredded (1½ cups)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Directions
Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatoes and ¾ teaspoon salt together in colander and set aside to drain for 30 minutes. Meanwhile, arrange eggplant in single layer on prepared sheet and brush both sides with 2 tablespoons oil. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, flipping eggplant halfway through broiling. Set aside to cool slightly, about 10 minutes.
Note: To capture the tomatoes’ appealing juiciness while avoiding a soggy tart, salt the slices and let them sit in a colander to draw out excess moisture. Layering 12 sheets of phyllo dough creates a crust sturdy enough to stand up to the abundance of vegetables, and doing so in an offset pattern contributes to the beautiful presentation. The insulating layer of Serves 4 to 6 (Makes one 9-inch pie) 1¾ hours, plus 15 minutes cooling.
