Introduction

This Easy Summer Tomato and Eggplant Pie is a delightful way to celebrate fresh, seasonal produce. With layers of tender eggplant, ripe tomatoes, and a rich cheesy egg mixture, this savory pie is perfect for a light meal or brunch on warm days.

A round pie with a golden-brown crust sits in a clear glass dish, filled with a layer of melted light yellow cheese mixed with green herbs spread evenly across the top. Bright red and some yellow tomato slices are scattered over the cheese in a single layer, showing juicy textures and slightly browned edges from baking. The surface shows bubbling cheese and herbs roasted to a dark green color. The dish rests on a white marbled surface, and the pie looks hot and fresh. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish with non-stick cooking spray or olive oil to prevent sticking.
Step 2: Slice the eggplant into 1/4-inch rounds and sprinkle lightly with salt. Let them sit for about 15 minutes to draw out bitterness, then pat dry with a paper towel.
Step 3: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook eggplant slices in batches, about 3-4 minutes per side, until tender and lightly browned. Remove from skillet and set aside.
Step 4: In a mixing 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.
Step 5: Layer the cooked eggplant slices evenly on the bottom of the prepared baking dish. Arrange tomato slices evenly on top of the eggplant.
Step 6: Pour the egg and cheese mixture evenly over the layered vegetables, ensuring it covers all layers.
Step 7: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
Step 8: Bake in the preheated oven for 30-35 minutes, until the top is golden and the eggs are set.
Step 9: Remove from oven and let cool for 5-10 minutes to set before slicing.
Step 10: Garnish with extra fresh basil or parsley if desired, then serve warm and enjoy.

Tips & Variations

For extra flavor, roast the eggplant slices before layering instead of pan-frying.
You can substitute goat cheese or feta for a tangier twist.
Add a pinch of crushed red pepper flakes to the egg mixture for a subtle spicy kick.
Use fresh herbs like thyme or oregano instead of basil and parsley for a different aroma.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in a microwave or oven until warmed through. This pie can also be served cold or at room temperature, making it great for packed lunches.

How to Serve

A round, golden-brown baked quiche with a slightly crispy edge in a clear glass pie dish sitting on a wooden board. The top layer shows melted cheese with a bubbly texture, mixed with scattered fresh green herbs. Several bright red tomato slices with visible seeds are evenly placed on the surface, adding vibrant color contrast. The filling beneath the cheese appears dense and creamy with hints of a yellowish egg base. The quiche is well-cooked with a mix of browned and light spots, capturing a warm and inviting look. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, you can prepare the pie up to the layering 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 use other vegetables in this pie?

Absolutely! Zucchini, bell peppers, or mushrooms make excellent additions or substitutions, adding variety and flavor to the pie.