Tomato 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
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
- 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
Find it online: https://islawhite.com/tomato-and-eggplant-pie-recipe/
