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–+ servings
Tomato and Eggplant Pie

Savory Tomato and Eggplant Pie: A Summer Delight to Savor

Delight in the layers of juicy tomatoes and creamy eggplant with a flaky crust in this Tomato and Eggplant Pie.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 1 Prepared pie crust Store-bought or homemade
For the Filling
  • 2 medium Eggplants Can substitute with zucchini or mushrooms
  • 4 cups Fresh ripe tomatoes Can substitute with drained canned tomatoes
  • 1 cup Mozzarella cheese Use vegan cheese for dairy-free
  • 1/2 cup Parmesan cheese
  • 1/4 cup Fresh basil Or dried herbs in lesser amount
  • 1/4 cup Fresh parsley Can use dried if fresh is unavailable
  • 1 cup Milk or cream Almond or coconut milk as non-dairy options
  • 2 Garlic Minced
  • 1 teaspoon Salt
  • 1 teaspoon Pepper

Equipment

  • 9-inch Pie Dish
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Lightly grease a 9-inch pie dish.
  3. Slice the eggplant into 1/4-inch rounds and salt them for 15 minutes to draw out bitterness; pat dry.
  4. Sauté the eggplant slices in olive oil until tender and browned, about 3-4 minutes per side.
  5. In a mixing bowl, whisk together eggs, milk or cream, and minced garlic, then fold in mozzarella, Parmesan, basil, parsley, salt, and pepper.
  6. Layer the sautéed eggplant and fresh tomato slices in the prepared pie dish, then pour the egg mixture over the top.
  7. Sprinkle the remaining mozzarella and Parmesan on top.
  8. Bake in the preheated oven for 30-35 minutes until golden brown and set.
  9. Cool for 5-10 minutes before serving, optionally garnished with fresh herbs.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Consider pairing with a Healthy Cucumber Tomato salad for a complete meal. Store leftovers in an airtight container for up to 3 days or freeze individual slices for up to 2 months.

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