Tomato and Eggplant Pie Recipe
Introduction
This Tomato and Eggplant Pie is a flavorful and comforting dish perfect for vegetable lovers. With layers of tender eggplant, ripe tomatoes, and a rich cheesy egg mixture, it makes a delicious vegetarian main course that is easy to prepare and sure to please.
Ingredients
- 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
- Step 1: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish lightly with non-stick spray or olive oil to prevent sticking.
- Step 2: Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let them sit for 15 minutes to draw out bitterness. Pat dry with a paper towel.
- Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook eggplant slices in batches for 3-4 minutes per side until tender and lightly browned. Set aside.
- Step 4: In a bowl, whisk together eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan, chopped basil, parsley, salt, and pepper until well combined.
- Step 5: Layer the cooked eggplant evenly in the bottom of the prepared baking dish. Arrange the tomato slices on top of the eggplant layer.
- Step 6: Pour the egg and cheese mixture evenly over the layered vegetables.
- Step 7: Sprinkle the remaining mozzarella and Parmesan cheeses over the top.
- Step 8: Bake in the preheated oven for 30-35 minutes, until the top is golden and the eggs are set.
- Step 9: Remove from oven and let the pie cool for 5-10 minutes before slicing to allow flavors to meld.
- Step 10: Garnish with extra fresh basil or parsley if desired, and serve warm.
Tips & Variations
- To reduce the eggplant’s bitterness even further, you can rinse the salted slices before drying them.
- Try adding a layer of sautéed onions or bell peppers for extra flavor and color.
- For a richer pie, substitute cream for the milk in the egg mixture.
- Use a mixture of fresh herbs like thyme or oregano to vary the flavor profile.
Storage
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This pie is best enjoyed fresh but keeps well for a quick, tasty meal later.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this pie ahead of time?
Yes, you can prepare the pie up to the baking step, cover it, and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I use frozen eggplant for this recipe?
Fresh eggplant works best for texture and flavor in this pie. Frozen eggplant tends to become mushy and watery when cooked, which can affect the pie’s consistency.
PrintTomato and Eggplant Pie Recipe
A delicious and savory Tomato and Eggplant Pie featuring layers of tender eggplant, ripe tomatoes, and a rich egg and cheese mixture, baked to golden perfection. This vegetarian pie is perfect for a light summer meal or an elegant appetizer, packed with fresh herbs and robust flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
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
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish with non-stick cooking spray or olive oil to prevent sticking.
- Prepare the Eggplant: Slice the eggplant into 1/4-inch rounds and sprinkle lightly with salt. Let sit for 15 minutes to draw out bitterness, then pat dry with paper towels to remove excess moisture.
- Cook the Eggplant: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the eggplant slices in batches, about 3-4 minutes per side, until tender and lightly browned. Remove from skillet and set aside.
- Mix the Egg Mixture: In a bowl, whisk together eggs, milk or cream, minced garlic, half the mozzarella and Parmesan cheeses, chopped basil, chopped parsley, salt, and pepper until well combined.
- Layer the Filling: Arrange cooked eggplant slices evenly at the bottom of the prepared baking dish. Layer fresh tomato slices on top of the eggplant.
- Add the Egg Mixture: Pour the egg and cheese mixture evenly over the layered vegetables, ensuring coverage of all layers.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pie to create a cheesy crust.
- Bake: Bake the pie in the preheated oven for 30-35 minutes until the top is golden and the eggs are fully set.
- Cool and Serve: Remove the pie from the oven and let cool for 5-10 minutes to let the flavors meld and make slicing easier.
- Enjoy: Garnish with extra fresh basil or parsley as desired and serve warm. Perfect for a light vegetarian meal.
Notes
- Salting the eggplant before cooking helps reduce bitterness and excess moisture.
- You can substitute milk with cream for a richer custard texture.
- Use fresh, ripe tomatoes for the best flavor and juiciness.
- This pie can be served warm or at room temperature.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently.
Keywords: tomato pie, eggplant pie, vegetarian pie, baked vegetable pie, summer recipe, mozzarella, parmesan, basil, parsley, easy dinner
