Easy Summer Tomato and Eggplant Pie Recipe

Introduction

This easy summer tomato and eggplant pie is a delicious way to celebrate fresh seasonal vegetables. With layers of tender eggplant, ripe tomatoes, and a cheesy egg custard, it makes a flavorful and satisfying vegetarian meal perfect for warm weather dining.

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

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish with non-stick spray or olive oil to prevent sticking.
2. Step 2: Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for 15 minutes to draw out bitterness. Pat dry with paper towels.
3. Step 3: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the eggplant slices in batches for 3-4 minutes per side until tender and lightly browned. Set aside.
4. Step 4: In a bowl, whisk together eggs, milk or cream, minced garlic, half the mozzarella, half the Parmesan, chopped basil, chopped parsley, salt, and pepper until well combined.
5. Step 5: Layer the cooked eggplant evenly in the bottom of the prepared baking dish. Arrange the tomato slices on top of the eggplant.
6. Step 6: Pour the egg and cheese mixture evenly over the layered vegetables.
7. Step 7: Sprinkle the remaining mozzarella and Parmesan cheeses on top to create a cheesy crust.
8. Step 8: Bake for 30-35 minutes until the top is golden and the eggs are set.
9. Step 9: Remove from the oven and let cool for 5-10 minutes before slicing to allow the flavors to meld.
10. Step 10: Garnish with extra fresh basil or parsley if desired, and serve warm.

Tips & Variations

• To reduce moisture in the pie, make sure to pat dry the eggplant and slice tomatoes thinly.
• Swap mozzarella for feta or goat cheese for a tangier flavor.
• Add a pinch of red pepper flakes to the egg mixture for a mild kick.
• For a gluten-free option, ensure your pie dish is suitable or use a vegetable-based crust instead.

Storage

Store leftover pie covered in the refrigerator for up to 3 days. Reheat slices gently in the oven or microwave until warmed through. Avoid reheating multiple times to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pie in advance?

Yes, you can assemble the pie up to the baking step and refrigerate it for a few hours before baking. Just add a few extra minutes to the baking time if baking from chilled.

Can I substitute other vegetables for eggplant?

Absolutely, zucchini or summer squash are great alternatives that will work well layered with tomatoes and cheese in this pie.

Easy Summer Tomato and Eggplant Pie Recipe

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★★★★★

4.7 from 59 reviews

This Easy Summer Tomato and Eggplant Pie is a flavorful vegetarian dish that layers tender sautéed eggplant and fresh tomatoes with a savory blend of eggs, mozzarella, Parmesan, and fresh herbs. Baked to a golden perfection, it’s a light, satisfying meal perfect for warm weather dining.

• Author: Lila
• 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 1x2x3x

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: Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or similar baking dish lightly with non-stick cooking spray or olive oil to prevent sticking.
2. Prepare the Eggplant: Slice the eggplant into 1/4-inch rounds and sprinkle lightly with salt. Let them sit for 15 minutes to draw out bitterness, then pat dry with paper towels to remove excess moisture.
3. Cook the Eggplant: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook eggplant slices in batches for about 3-4 minutes per side until tender and lightly browned. Remove from skillet and set aside.
4. Mix the Egg Mixture: In a bowl, whisk together eggs, milk or cream, minced garlic, half the mozzarella, half the Parmesan, chopped basil, chopped parsley, salt, and pepper until well combined.
5. Layer the Filling: Arrange the cooked eggplant slices evenly at the bottom of the prepared baking dish. Layer fresh tomato slices on top of the eggplant.
6. Add the Egg Mixture: Pour the egg and cheese mixture evenly over the layered vegetables, ensuring all pieces are covered.
7. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses over the top to form a cheesy crust during baking.
8. Bake: Bake the pie in the preheated oven for 30-35 minutes until the top is golden and the eggs are set.
9. Cool and Serve: Remove from oven and let cool for 5-10 minutes before slicing to allow flavors to meld and make serving easier.
10. Enjoy: Garnish with extra fresh basil or parsley if desired. Serve warm as a light summer meal or vegetarian main course.

Notes

• Sweating the eggplant with salt helps reduce bitterness and prevent sogginess.
• Use fresh, ripe tomatoes for the best flavor and texture.
• Milk or cream can be used interchangeably, but cream will make the filling richer.
• You can substitute fresh herbs with dried herbs if fresh are unavailable, but adjust quantities accordingly.
• This pie reheats well and can be served warm or at room temperature.

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