Savor the Summer with Homemade Tomato and Eggplant Pie

This Tomato and Eggplant Pie is a delicious, seasonal vegetarian meal perfect for summer gatherings.

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Prep Time 15

Cook Time 35

Cooling Time 10

Total Time 1

Servings: 8 slices

Course: Best Recipes

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

2 medium Eggplants Slice into 1/4-inch rounds.
4 large Tomatoes Fresh or well-drained canned.
1 cup Fresh Basil
1/4 cup Parsley Fresh, can substitute with other herbs.
2 cloves Garlic Minced for uniform flavor.

For the Cheese

1 cup Mozzarella Cheese Dairy-free option available.
1/2 cup Parmesan Cheese Can be substituted or omitted.

For the Egg Mixture

1/2 cup Milk or Cream Use any non-dairy option if desired.
4 large Eggs Binding ingredient.

For the Crust

1 crust Pie Crust Gluten-free option available.

Equipment

9-inch pie dish
skillet
mixing bowl
colander

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and prepare a 9-inch pie dish.
Slice eggplant and sprinkle with salt; let sit for 15 minutes.
Sauté eggplant slices for 3-4 minutes on each side until tender.
Whisk together eggs, milk, garlic, half of the cheese, basil, parsley, salt, and pepper.
Layer sautéed eggplant and tomato slices in the pie dish.
Pour the egg mixture over the layered vegetables and sprinkle remaining cheese.
Bake in the oven for 30-35 minutes until golden and set.
Allow the pie to cool for 5-10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 400mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 450IUVitamin C: 12mgCalcium: 200mgIron: 1.5mg

Notes

This pie can be made gluten-free and dairy-free by using suitable substitutions. Experiment with different herbs for variety.

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