Easy Summer Tomato and Eggplant Pie Recipe
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.
- 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). Grease a 9-inch pie dish or similar baking dish lightly 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 them sit for 15 minutes to draw out bitterness, then pat dry with paper towels to remove excess moisture.
- 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.
- 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.
- 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.
- Add the Egg Mixture: Pour the egg and cheese mixture evenly over the layered vegetables, ensuring all pieces are covered.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses over the top to form a cheesy crust during baking.
- Bake: Bake the pie in the preheated oven for 30-35 minutes until the top is golden and the eggs are set.
- Cool and Serve: Remove from oven and let cool for 5-10 minutes before slicing to allow flavors to meld and make serving easier.
- 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
