This Easy Summer Tomato and Eggplant Pie is like a cozy hug for your taste buds! Juicy tomatoes and tender eggplant come together in a flaky crust, making it perfect for the sunny season.
You won’t believe how easy this is to whip up! I love serving it warm, maybe with a dollop of yogurt on top. Who doesn’t love a slice of pie with a veggie twist? 😊
Key Ingredients & Substitutions
Eggplant: A medium eggplant works great for this pie. If you’re looking for an alternative, zucchini can be a tasty substitute. It has a similar texture, while still keeping that summer flavor!
Tomatoes: Use ripe, juicy tomatoes for the best flavor. If fresh tomatoes aren’t available, canned diced tomatoes can be used. Just drain them before layering to avoid excess moisture.
Cheese: I love the combination of mozzarella and Parmesan in this dish. However, you can easily swap in cheddar or feta depending on your taste preference!
Basil: Fresh basil brightens up the pie nicely. If you can’t find fresh, dried basil will work too—just use about a third of the amount as dried herbs are more concentrated.
Milk: While milk gives a nice creamy texture, you can use almond milk or any other plant-based milk for a dairy-free option without losing the creaminess!
How Do You Get the Best Flavor from the Eggplant?
To enhance the eggplant’s flavor and prevent it from becoming soggy, it’s important to draw out excess moisture. Here’s how:
- Slice the eggplant and sprinkle with salt.
- Let it sit for about 10 minutes. You’ll see beads of moisture forming.
- Rinse off the salt and pat dry with a paper towel before using it in the pie.
This simple trick can really elevate your dish and give it a firmer texture! Alternatively, sautéing the slices briefly before layering locks in flavor and reduces moisture too.
Easy Summer Tomato and Eggplant Pie
Ingredients You’ll Need:
Vegetables:
- 1 medium eggplant, sliced into 1/4 inch rounds
- 3 medium ripe tomatoes, sliced into 1/4 inch rounds
Cheese:
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings:
- 1/2 cup fresh basil leaves, roughly chopped
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper, to taste
Egg Mixture:
- 3 large eggs
- 1/2 cup milk (or cream for a richer texture)
Other:
- 1 tbsp olive oil (plus extra for brushing)
- Optional: 1 pre-made pie crust or 1 cup breadcrumbs for a crust layer
How Much Time Will You Need?
This delectable pie will take approximately 15 minutes to prepare and about 35-45 minutes to bake. So, give yourself about an hour for the entire cooking process, and enjoy the delightful smells that fill your kitchen while it bakes!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or a baking dish with a drizzle of olive oil. This helps prevent sticking!
2. Prepare the Eggplant:
If you’re using raw eggplant slices, sprinkle them with salt and let them sit for about 10 minutes. This will help draw out extra moisture. Once done, pat them dry with a paper towel. If you prefer, you can quickly sauté the slices in a pan with a bit of olive oil for about 3-5 minutes until softened.
3. Assemble the Crust:
If you’re using a pre-made pie crust, fit it into the dish and prick the bottom with a fork to avoid puffing up. If not, simply spread a cup of breadcrumbs evenly on the bottom of the dish to soak up moisture.
4. Make the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk (or cream), minced garlic, oregano, salt, and pepper until everything is well combined.
5. Start Layering:
Now, it’s time to layer your ingredients! Place half of the eggplant slices at the bottom of the dish. Top them with half the tomato slices, followed by half of the chopped basil, and then sprinkle half of the mozzarella and Parmesan cheese.
6. Pour the Egg Mixture:
Gently pour half of the prepared egg and milk mixture over the layered ingredients.
7. Repeat the Layers:
Repeat the layering process with the remaining eggplant, tomato slices, basil, mozzarella, and Parmesan cheese. Finally, pour the leftover egg mixture on top.
8. Prepare for Baking:
Brush the top lightly with olive oil to ensure a beautifully golden crust while baking.
9. Bake:
Pop the pie into your preheated oven and bake for about 35-45 minutes. You’re looking for a pie that’s set and has a lovely golden brown, bubbly top.
10. Cool and Serve:
Once baked, allow the pie to cool for a few minutes before slicing it up. You can serve it warm or let it reach room temperature. For a fresh touch, garnish with extra basil if you like!
Enjoy this colorful, cheesy summer vegetable pie as a light main dish or a delightful side! It’s sure to bring smiles to your table!
FAQ for Easy Summer Tomato and Eggplant Pie
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute or add in other summer vegetables like zucchini, squash, or bell peppers. Just be sure to cut them into similar thickness as the eggplant and tomatoes for even cooking!
How Do I Store Leftover Pie?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) until heated through or in the microwave for a quick option.
Can I Make This Pie Ahead of Time?
Yes, you can prepare the pie ahead of time! Assemble it completely, cover it tightly, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if you’re starting with a chilled pie.
What Can I Serve with the Tomato and Eggplant Pie?
This pie pairs beautifully with a fresh salad or steamed vegetables. You can also serve it with a dollop of yogurt or sour cream for extra creaminess! Enjoy it as a light main dish or a tasty side.
