Eggplant Tomato Pie is a savory, flavorful dish that combines the richness of eggplant with the freshness of tomatoes, all baked in a buttery pie crust. This dish is perfect as a main course or a hearty side dish, ideal for showcasing the best of summer vegetables.
📋 Ingredients:
For the Pie Crust:
🍞 1 1/2 cups all-purpose flour
🧂 1/2 tsp salt
🧈 1/2 cup unsalted butter, cold and cubed
🥛 4-6 tbsp ice water
For the Filling:
🍆 1 large eggplant, sliced into 1/4-inch rounds
🍅 3 large tomatoes, sliced
🧂 1 tsp salt (for sweating the eggplant)
🧂 Salt and pepper, to taste
🧀 1 cup shredded mozzarella cheese
🧀 1/4 cup grated Parmesan cheese
🌿 1/2 cup fresh basil leaves, chopped
🌿 1 tsp dried oregano
🧄 2 cloves garlic, minced
🧈 2 tbsp olive oil
For the Topping:
🍞 1/2 cup breadcrumbs
🧀 1/4 cup grated Parmesan cheese
🧈 2 tbsp unsalted butter, melted
📝 Directions:
Prepare the Pie Crust:
- Make the Dough: 🍞 In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
- Chill the Dough: 🥶 Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Roll Out the Dough: 🍞 On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Place it into a 9-inch pie dish, trimming any excess dough. Crimp the edges if desired.
Prepare the Filling:
- Sweat the Eggplant: 🍆 Place the eggplant slices on a paper towel-lined baking sheet and sprinkle both sides with 1 teaspoon of salt. Let them sit for 30 minutes to draw out moisture, then pat them dry with paper towels.
- Pre-cook the Eggplant: 🍆 Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat. Add the eggplant slices and cook until they are lightly browned and tender, about 3-4 minutes per side. Remove from heat and set aside.
- Assemble the Pie: 🥧 Arrange a layer of eggplant slices on the bottom of the pie crust. Top with a layer of tomato slices, then sprinkle with minced garlic, chopped basil, oregano, salt, and pepper. Sprinkle a layer of mozzarella and Parmesan cheese over the tomatoes. Repeat the layers until all the ingredients are used, finishing with a layer of tomatoes and cheese on top.
Make the Topping:
- Combine Topping Ingredients: 🍞 In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and melted butter until the mixture is crumbly.
- Add the Topping: 🥧 Sprinkle the breadcrumb mixture evenly over the top of the pie.
Bake the Pie:
- Bake: 🔥 Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
- Cool Slightly: ❄️ Let the pie cool for 10 minutes before slicing and serving. This will help the filling set.
Serve:
🍽️ Plate and Enjoy: Serve warm, garnished with additional fresh basil if desired. This Eggplant Tomato Pie pairs beautifully with a simple green salad or crusty bread.
🍽 Serve:
Enjoy your savory and delicious Eggplant Tomato Pie, a perfect dish for a cozy meal or a special occasion!
⏱ Preparation Time: 30 minutes
⏱ Cooking Time: 45 minutes
⏱ Total Time: 1 hour 15 minutes
🍽 Servings: 6-8 servings
🔥 Calories: 350 kcal per serving
💡 Notes:
- You can make this pie crustless by layering the ingredients in a baking dish and topping with the breadcrumb mixture.
- For added flavor, try adding slices of fresh mozzarella or goat cheese between the layers.
Enjoy your delightful and hearty Eggplant Tomato Pie! 🍆✨