Go Back
–+ servings
Tomato and Eggplant Pie

Delicious Tomato and Eggplant Pie for a Summer Feast

Savor the delicious Tomato and Eggplant Pie, a fresh and wholesome dish perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Eggplant Substitute with zucchini or mushrooms if desired.
  • 4 cups Tomatoes Fresh, ripe tomatoes are essential.
  • 2 cups Mozzarella Cheese Consider using vegan cheese for a dairy-free option.
  • 1 cup Parmesan Cheese Enhances flavor and provides crispiness.
  • 1/4 cup Basil Fresh herbs brighten the dish.
  • 1/4 cup Parsley Fresh herbs brighten the dish.
  • 3 large Eggs Acts as a binding agent.
  • 1 cup Milk or Cream Almond milk or non-dairy cream can be healthier alternatives.
  • 2 cloves Garlic Minced for flavor.
For the Crust
  • 1 package Flaky Pie Crust Use a gluten-free version if needed.

Equipment

  • 9-inch pie dish
  • Skillet
  • Mixing Bowl

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with olive oil or butter.
  2. Slice the eggplant into 1/4-inch rounds and sprinkle with salt. Let sit for 15 minutes.
  3. Pat the eggplant slices dry with paper towels.
  4. Heat olive oil in a skillet over medium heat, adding eggplant slices in batches. Cook for 3-4 minutes per side.
  5. In a mixing bowl, whisk together eggs, milk or cream, garlic, half of the mozzarella, half of the Parmesan, basil, and parsley. Season with salt and pepper.
  6. Layer the cooked eggplant in the bottom of the pie dish followed by fresh tomato slices.
  7. Pour the egg and cheese filling over the layered vegetables. Sprinkle remaining mozzarella and Parmesan on top.
  8. Bake for 30-35 minutes until golden brown.
  9. Allow the pie to cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 14gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 450mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Allow the pie to rest after baking for the best texture and flavor. Feel free to mix cheese types for variations.

Tried this recipe?

Let us know how it was!