Go Back
–+ servings
Summer Tomato and Eggplant Pie

Summer Tomato and Eggplant Pie for a Flavorful Garden Feast

Enjoy a vibrant Summer Tomato and Eggplant Pie, a delightful vegetarian dish that embodies the essence of summer using fresh garden ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium Eggplant Substitute with zucchini or mushrooms if desired.
  • 4 medium Tomatoes Fresh, ripe tomatoes are recommended.
Cheese
  • 1 cup Mozzarella Cheese Use vegan cheese for dairy-free option.
  • 1/2 cup Parmesan Cheese Substitute with nutritional yeast for dairy-free choice.
Herbs
  • 1/4 cup Fresh Basil Dried herbs can be used instead.
  • 1/4 cup Fresh Parsley Dried herbs can be used instead.
Other
  • 1 cup Milk or Cream Almond milk or non-dairy cream can be substituted.
  • 2 cloves Garlic Use minced fresh garlic for best results.
  • 2 tablespoons Olive Oil Used for cooking the eggplant.
  • 2 large Eggs

Equipment

  • 9-inch pie dish
  • Skillet
  • Mixing bowl
  • paper towels

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with olive oil.
  2. Slice the eggplant into 1/4-inch rounds, sprinkle lightly with salt, and let it rest for 15 minutes.
  3. Pat the eggplant slices dry and cook them in a skillet with olive oil over medium heat for 3-4 minutes on each side.
  4. In a bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan, basil, and parsley. Season with salt and pepper.
  5. Layer the cooked eggplant and fresh tomato slices in the greased pie dish.
  6. Pour the egg mixture over the vegetables and top with the remaining cheese.
  7. Bake for 30-35 minutes until golden brown and set in the middle.
  8. Allow the pie to cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This recipe can be made gluten-free by using a gluten-free crust or skipping the crust altogether. Prepare the filling in advance to save time.

Tried this recipe?

Let us know how it was!