Easy Summer Tomato and Eggplant Pie Recipe
This Easy Summer Tomato and Eggplant Pie is a delightful vegetarian dish perfect for summer meals. Layers of tender eggplant, ripe tomatoes, and a cheesy egg mixture baked to perfection in a pie dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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
- Preheat and Prepare the Dish: Start by preheating your oven to 375°F (190°C). Grease a 9-inch pie dish with non-stick cooking spray or olive oil.
- Prepare the Eggplant: Slice eggplant, sprinkle with salt, allow to sit, then pat dry.
- Cook the Eggplant: Cook slices in olive oil until tender and browned.
- Mix the Egg Mixture: Whisk eggs, milk/cream, garlic, half of mozzarella, half of Parmesan, basil, parsley, salt, and pepper.
- Layer the Filling: Layer eggplant, then tomatoes in the baking dish.
- Add the Egg Mixture: Pour egg mixture over the vegetables.
- Top with Cheese: Sprinkle remaining cheeses on top.
- Bake: Bake for 30-35 minutes until golden and set.
- Cool and Serve: Let cool for 5-10 minutes before slicing.
- Enjoy! Serve warm, garnished with fresh herbs.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 140mg
Keywords: Tomato, Eggplant, Pie, Summer Recipe, Vegetarian, Cheesy
