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–+ servings
Summer Tomato and Eggplant Pie

Delightful Summer Tomato and Eggplant Pie for Fresh Flavors

Enjoy the vibrant flavors of Summer Tomato and Eggplant Pie, a delightful dish perfect for warm evenings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 medium eggplant Substitute with zucchini or mushrooms if unavailable.
  • 4 medium tomatoes Opt for juicy varieties for best results.
  • 1 cup mozzarella cheese Use vegan cheese for a dairy-free option or omit altogether.
  • 1/2 cup Parmesan cheese Reduce or omit for a dairy-free version.
  • 1/4 cup fresh basil Dried herbs can replace fresh, but use less as they are more concentrated.
  • 1/4 cup fresh parsley
  • 1/2 cup milk or cream Almond milk or coconut milk can be used for a lighter pie.
  • 2 cloves garlic Minced garlic should be freshly prepared for the best impact.
For the Pie Crust
  • 1 whole store-bought crust Select a gluten-free option to suit dietary needs.
  • homemade crust Optional—use your favorite recipe.

Equipment

  • 9-inch pie pan
  • large skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie pan with olive oil or cooking spray.
  2. Slice the eggplant into 1/4-inch rounds, sprinkle with salt and let sit for about 15 minutes to draw out bitterness.
  3. Heat olive oil in a skillet over medium heat and add salted eggplant slices to cook for 3-4 minutes on each side.
  4. Whisk together eggs, milk or cream, and minced garlic in a mixing bowl; add mozzarella, Parmesan, herbs, salt, and pepper.
  5. Layer cooked eggplant at the bottom of the pie dish, then add fresh tomato slices.
  6. Pour the egg and cheese mixture over the layered vegetables, and sprinkle the remaining cheeses on top.
  7. Bake for 30-35 minutes until golden brown and the eggs are set.
  8. Allow to cool for 5-10 minutes before slicing and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

This pie can be adapted to fit vegetarian, gluten-free, or dairy-free diets. Allow to cool before slicing for better texture.

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