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–+ servings
Tomato and Eggplant Pie

Tomato and Eggplant Pie: A Fresh Taste of Summer Delight

Enjoy this Tomato and Eggplant Pie, a delicious summer dish featuring vibrant vegetables and a flaky crust, perfect for easy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 medium Eggplant Choose medium-sized for best texture
  • 4 medium Tomatoes Fresh, ripe tomatoes enhance flavor
  • 1 cup Mozzarella Cheese Can use vegan cheese or omit
  • 1/2 cup Parmesan Cheese Nutrition yeast as vegan substitute
  • 3 Eggs Acts as a binder
  • 1/2 cup Milk or Cream Non-dairy alternatives like almond or coconut milk work well
  • 2 cloves Garlic Minced for flavor enhancement
  • 1/4 cup Fresh Basil Can substitute with dried herbs in smaller quantities
  • 1/4 cup Fresh Parsley Can substitute with dried herbs in smaller quantities
For the Crust

Equipment

  • Oven
  • 9-inch pie dish
  • Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
  2. Slice the eggplant into 1/4-inch rounds, sprinkle with salt, and let sit for 15 minutes.
  3. Pat the eggplant dry, then sauté in olive oil for 3-4 minutes on each side.
  4. Whisk together eggs, milk, minced garlic, half the mozzarella, half the Parmesan, basil, parsley, salt, and pepper.
  5. Layer the cooked eggplant slices in the greased pie dish, followed by fresh tomato slices.
  6. Pour the egg mixture over the layered vegetables and sprinkle with remaining cheeses.
  7. Bake for 30-35 minutes until the top is golden and the eggs are set.
  8. Cool for 5-10 minutes before serving, garnishing with extra herbs if desired.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Consider preparing the filling beforehand to save time, and store leftovers in an airtight container for up to 3 days.

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