Easy Summer Tomato and Eggplant Pie Recipe
This Easy Summer Tomato and Eggplant Pie is a delightful vegetarian dish perfect for warm-weather meals. Featuring layers of tender, lightly sautéed eggplant, fresh ripe tomatoes, and a rich, cheesy egg mixture infused with garlic and fresh herbs, this savory pie bakes to golden perfection with a bubbly, cheesy crust. Ideal for a light summer lunch or dinner, it combines fresh ingredients and straightforward preparation for a flavorful, satisfying dish.
- 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
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
For Greasing the Baking Dish
- Non-stick cooking spray or additional olive oil
Instructions
- Preheat and Prepare the Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a similar baking dish with non-stick cooking spray or olive oil to prevent sticking.
- Prepare the Eggplant: Slice the eggplant into 1/4-inch rounds and sprinkle them lightly with salt. Let them sit for about 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 the eggplant slices in batches for 3-4 minutes per side until tender and lightly browned. Transfer cooked slices to a plate and set aside.
- Mix the Egg Mixture: In a mixing bowl, whisk together eggs, milk or cream, minced garlic, half of the mozzarella cheese, half of the Parmesan cheese, chopped basil, chopped parsley, salt, and pepper until well combined.
- Layer the Filling: Arrange the cooked eggplant slices evenly on the bottom of the prepared baking dish. Layer the fresh tomato slices on top of the eggplant.
- Add the Egg Mixture: Pour the egg and cheese mixture evenly over the layered eggplant and tomatoes, ensuring it covers all layers.
- Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheese over the top for a cheesy crust.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes until the top is golden and the eggs are fully set.
- Cool and Serve: Remove from oven and let the pie cool for 5-10 minutes to allow the flavors to meld and make slicing easier.
- Enjoy: Garnish with extra fresh basil or parsley if desired and serve warm as a flavorful summer vegetarian main course.
Notes
- Salting the eggplant helps reduce bitterness and excess moisture for better texture.
- You can substitute milk with cream for a richer custard.
- Use fresh herbs for the best flavor, but dried can be used if needed (reduce quantity).
- For a gluten-free option, ensure the cheeses and any sprays are certified gluten-free.
- This pie tastes great served warm, but leftovers can be refrigerated and gently reheated.
Keywords: eggplant pie, tomato pie, summer vegetable pie, vegetarian pie, baked eggplant recipe, easy summer recipe, cheesy eggplant pie
