Introduction

This Easy Summer Tomato Pie is a delightful vegetarian dish that highlights fresh, seasonal flavors. With layers of tender eggplant, ripe tomatoes, and a creamy cheese and egg mixture, it’s perfect for enjoying a light meal on warm days.

A round pizza with a golden brown crust sits in a clear glass dish on a wooden surface. It has one visible layer of melted cheese that looks slightly browned and bubbly, covering the entire pizza. Large, thick slices of red and yellow tomatoes are placed evenly on top of the cheese layer, with black herbs sprinkled across the whole pizza, adding texture and color contrast. The crust edges are raised and crispy, showing some areas darker from baking. The background shows a green outdoor area blurred out, emphasizing the pizza in focus. 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 any bitterness, then pat dry with a paper towel.
Step 3: Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the eggplant slices in batches for 3-4 minutes on each side until tender and lightly browned. Remove and set aside.
Step 4: In a bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan, chopped basil, chopped parsley, salt, and pepper until well combined.
Step 5: Layer the cooked eggplant slices evenly in the prepared baking dish. Arrange the tomato slices over 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 cheese evenly on top for a golden crust.
Step 8: Bake in the preheated oven for 30-35 minutes, until the top is golden and the eggs are set.
Step 9: Allow the pie to cool for 5-10 minutes before slicing to let the flavors meld and make slicing easier.
Step 10: Garnish with extra fresh basil or parsley if desired, and serve warm. Enjoy your flavorful summer pie!

Tips & Variations

For extra flavor, try adding a pinch of red pepper flakes to the egg mixture for a subtle kick.
Substitute fresh herbs with dried ones if fresh are unavailable, but use about half the amount.
You can roast the eggplant instead of pan-frying for a smokier taste and less oil absorption.
Use a mixture of cheeses like Fontina or Gruyere alongside mozzarella for a richer flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. This pie also freezes well—wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

How to Serve

A round baked dish with a thick, golden-brown crust on the bottom, topped with a layer of melted, bubbly white cheese mixed with bits of dark green herbs. On top of the cheese are many slices of red and yellow tomatoes that look juicy and roasted, slightly browned at edges. The dish is served in a clear round glass pie dish with handles, sitting on a wooden board. The background shows a blurred green outdoor view. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the mozzarella and Parmesan with dairy-free cheese alternatives, and use a plant-based milk such as almond or oat milk in place of cow’s milk or cream.

Is it necessary to salt the eggplant before cooking?

Salting the eggplant helps draw out any bitterness and excess moisture, leading to a better texture and flavor. While not absolutely required, it is recommended for best results.