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Summer Eggplant and Tomato Pie Recipe

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★★★★★

4.8 from 70 reviews

This Easy Summer Tomato Pie is a flavorful and hearty vegetarian dish that combines tender sautéed eggplant, fresh ripe tomatoes, and a rich cheesy egg custard baked to golden perfection. Perfect for a light summer meal, this savory pie brings together fresh herbs and melting mozzarella and Parmesan cheeses in a wholesome, satisfying bake.

Ingredients

Scale

For the 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
  • Non-stick cooking spray or additional olive oil for greasing the baking dish

Instructions

  1. Preheat and Prepare the Dish: 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.
  2. Prepare the Eggplant: Slice the eggplant into 1/4-inch rounds and sprinkle lightly with salt. Let sit for about 15 minutes to draw out bitterness, then pat dry with paper towels.
  3. Cook the Eggplant: Heat 1 tablespoon of 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.
  4. Mix the Egg Mixture: In a bowl, whisk together eggs, milk or cream, minced garlic, half of the mozzarella and Parmesan cheeses, chopped basil, chopped parsley, salt, and pepper until well combined.
  5. Layer the Filling: Arrange the cooked eggplant slices evenly on the bottom of the prepared baking dish. Layer the sliced tomatoes evenly on top of the eggplant.
  6. Add the Egg Mixture: Pour the egg and cheese mixture evenly over the layered eggplant and tomatoes to coat all layers.
  7. Top with Cheese: Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
  8. Bake: Bake in the preheated oven for 30-35 minutes, until the top is golden and the egg mixture is fully set.
  9. Cool and Serve: Remove from oven and let cool for 5-10 minutes before slicing. This resting period helps flavors meld and makes slicing easier.
  10. Enjoy! Garnish with extra fresh basil or parsley if desired. Serve warm as a light summer meal or vegetarian main course.

Notes

  • You can substitute milk with cream for a richer custard or use a dairy-free alternative to make it lactose-free.
  • To reduce bitterness of eggplant, salting and resting is key before cooking.
  • Use fresh ripe tomatoes for best flavor and texture.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.
  • Try adding other herbs like thyme or oregano for variation.

Keywords: summer tomato pie, eggplant pie, vegetarian pie, baked vegetable pie, easy summer recipe, cheesy egg custard pie

Find it online: https://nayabaker.com/summer-eggplant-and-tomato-pie-recipe/