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Easy Summer Tomato and Eggplant Pie Recipe

Easy Summer Tomato and Eggplant Pie Recipe
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★★★★★

5.2 from 13 reviews

This Easy Summer Tomato and Eggplant Pie is a vibrant, flavorful vegetarian dish perfect for warm weather. Featuring tender, lightly browned eggplant slices layered with juicy ripe tomatoes and a rich, herby egg and cheese mixture, this pie bakes to a golden, cheesy perfection. Ideal as a light summer meal or a wholesome main course, it combines fresh basil and parsley with melty mozzarella and Parmesan cheeses for a delightful Mediterranean-inspired flavor.

Ingredients

Scale

For the Filling:

  • 1 medium eggplant, sliced into 1/4-inch rounds
  • 3 medium ripe tomatoes, sliced
  • 3 large eggs
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil leaves, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup milk or cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Non-stick cooking spray or additional olive oil for greasing the baking dish

Instructions

  1. Preheat and Prepare the Dish: Start by preheating your oven to 375°F (190°C). While it’s warming up, take a 9-inch pie dish or a similar baking dish and lightly grease it with non-stick cooking spray or a little olive oil to prevent sticking.
  2. Prepare the Eggplant: Slice your eggplant into 1/4-inch rounds and sprinkle them lightly with salt. Allow them to sit for about 15 minutes. This helps to draw out any bitterness. After the time is up, pat the slices dry with a paper towel to remove excess moisture.
  3. Cook the Eggplant: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices in batches (don’t crowd the pan!) and cook them for about 3-4 minutes on each side, until they are tender and lightly browned. Once cooked, remove them from the skillet and set aside.
  4. Mix the Egg Mixture: In a mixing bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan cheese, chopped basil, chopped parsley, salt, and pepper. Make sure everything is well combined, creating a tasty mixture!
  5. Layer the Filling: Now it’s time to build your pie! Start by layering the cooked eggplant slices evenly at the bottom of the prepared baking dish. Next, arrange the fresh tomato slices on top of the eggplant.
  6. Add the Egg Mixture: Pour your delicious egg and cheese mixture evenly over the layered vegetables, making sure each layer gets some of that yummy goodness!
  7. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the top of everything. This will create a lovely, cheesy crust as it bakes!
  8. Bake: Place your pie in the preheated oven and bake it for 30-35 minutes. You’ll know it’s done when the top is golden and the eggs are set – it should look absolutely delicious!
  9. Cool and Serve: Once finished, carefully remove the pie from the oven and let it cool for about 5-10 minutes before slicing it up. This rest time helps the flavors meld and makes it easier to cut.
  10. Enjoy! Garnish with some extra fresh basil or parsley if you like, and serve warm. This savory pie is perfect as a light summer meal or a delightful vegetarian main course. Enjoy every yummy bite!

Notes

  • Salting the eggplant before cooking helps reduce bitterness and excess moisture.
  • Using a mix of milk or cream in the egg mixture will add richness, but you can opt just for milk for a lighter version.
  • Ensure the eggplant slices are cooked until lightly browned for the best texture and flavor.
  • If you prefer, substitute mozzarella with another melting cheese like provolone or fontina.
  • This pie can be served warm or at room temperature and pairs well with a fresh green salad.
  • For a gluten-free version, ensure all ingredients used are certified gluten-free and avoid adding any wheat-based crust.

Nutrition

Keywords: eggplant pie, tomato eggplant pie, summer pie recipe, vegetarian pie, easy summer recipe, baked eggplant dish

Find it online: https://tastemadebyclara.com/easy-summer-tomato-and-eggplant-pie-recipe/