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–+ servings
Tomato and Eggplant Pie

Savory Tomato and Eggplant Pie for Your Perfect Summer Feast

Delight in this vibrant Tomato and Eggplant Pie, showcasing fresh summer ingredients, perfect for gatherings and easy to prepare.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 medium Eggplant Substitute with zucchini or mushrooms if preferred.
  • 4 cups Tomatoes Fresh, ripe tomatoes; canned tomatoes can be an alternative.
  • 2 cups Mozzarella Cheese Vegan cheese works for a dairy-free option.
  • 1 cup Fresh Basil Or use dried versions in smaller quantities.
  • 1 cup Fresh Parsley Or use dried versions in smaller quantities.
  • 1 cup Milk or Cream Can be substituted with almond milk or non-dairy options.
  • 2 cloves Garlic Minced to boost flavor.
For the Crust
  • 1 crust Pie Crust Store-bought or homemade; gluten-free option available.

Equipment

  • 9-inch Pie Dish
  • large skillet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
  2. Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for about 15 minutes.
  3. In a skillet, heat olive oil and sauté the eggplant slices for 3-4 minutes on each side until tender.
  4. In a bowl, whisk together eggs, milk or cream, and garlic; stir in half of the mozzarella and Parmesan, basil, parsley, salt, and pepper.
  5. In the pie dish, layer sautéed eggplant followed by tomato slices, then pour the egg mixture and sprinkle with remaining cheeses.
  6. Bake in the oven for 30-35 minutes until golden and set; cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 25gProtein: 12gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 450mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 2mg

Notes

Salt the eggplant, layer evenly, and allow cooling before slicing for best results. Explore variations using different vegetables.

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