Eggplant Tomato Pie is a delicious, savory dish that’s perfect for showcasing the flavors of fresh summer vegetables. With layers of tender eggplant, juicy tomatoes, and gooey cheese, all baked in a flaky crust, this pie is sure to be a hit at any meal.
📋 Ingredients:
For the Crust:
- 🍞 1 pre-made pie crust (store-bought or homemade)
- 🧈 1 tbsp olive oil (for brushing the crust)
For the Filling:
- 🍆 1 large eggplant, sliced into 1/4-inch rounds
- 🍅 3-4 medium tomatoes, sliced into 1/4-inch rounds
- 🧀 1 1/2 cups shredded mozzarella cheese
- 🧀 1/2 cup grated Parmesan cheese
- 🧄 2 cloves garlic, minced
- 🌿 1/4 cup fresh basil leaves, chopped (plus more for garnish)
- 🌿 1 tsp dried oregano
- 🧂 Salt and pepper to taste
- 🌿 1 tbsp olive oil (for drizzling)
📝 Directions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Crust: Roll out the pie crust and fit it into a 9-inch pie dish. Brush the crust with a little olive oil to prevent it from becoming soggy. Set aside.
- Prepare the Eggplant: Lay the eggplant slices on a baking sheet lined with paper towels. Sprinkle them with salt and let them sit for about 20 minutes to draw out excess moisture. Pat them dry with a paper towel.
- Assemble the Pie: Begin by layering the eggplant slices on the bottom of the pie crust. Sprinkle with a little minced garlic, salt, pepper, and some of the chopped basil. Add a layer of tomato slices, then sprinkle with more garlic, salt, pepper, basil, and a bit of oregano. Add a layer of mozzarella and Parmesan cheese. Repeat the layers until you’ve used all the ingredients, finishing with a layer of tomatoes and a generous sprinkle of cheese.
- Drizzle and Bake: Drizzle the top of the pie with olive oil. Bake in the preheated oven for 40-45 minutes, or until the vegetables are tender and the cheese is bubbly and golden.
- Cool and Serve: Allow the pie to cool for about 10 minutes before slicing. Garnish with fresh basil leaves and serve warm.
🍽 Serve:
Enjoy your delicious Eggplant Tomato Pie as a main dish or a hearty side!
⏱ Preparation Time: 25 minutes
⏱ Cooking Time: 45 minutes
⏱ Total Time: 1 hour 10 minutes
🍽 Servings: 6-8 slices
🔥 Calories: 250 kcal per slice
💡 Notes:
- For extra flavor, you can add a layer of caramelized onions or roasted red peppers.
- This pie pairs beautifully with a fresh green salad and a glass of white wine.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Enjoy your delightful Eggplant Tomato Pie! 🍆✨🍅