This Easy Summer Tomato and Eggplant Pie is a tasty treat for warm days! It features juicy tomatoes and tender eggplant, all baked in a flaky crust. Yum!
I love how it’s perfect for using up garden veggies! Plus, who can resist that golden crust? It always gets a little extra love from me when it’s on the table! 🌞
Key Ingredients & Substitutions
Eggplant: I love using medium-sized eggplants for their creaminess! If eggplants aren’t available, zucchini or mushrooms can work as substitutes.
Tomatoes: Fresh, ripe tomatoes are key for flavor. You could swap them for canned tomatoes if fresh ones aren’t in season, but drain them well first.
Cheese: I used mozzarella for its meltiness. If you’re looking for a dairy-free option, vegan cheese can be a great alternative, or you can skip the cheese altogether!
Herbs: Fresh basil and parsley add brightness. If you don’t have fresh herbs, you can use dried herbs, but remember to reduce the amount since they’re more concentrated.
Milk or Cream: For a lighter pie, substitute whole milk with almond milk or a non-dairy cream alternative. Coconut milk can add a unique flavor too!
How Do I Cook Eggplant to Avoid Bitterness?
Eggplants can sometimes taste bitter, especially if they are not prepared properly. The trick is to use salt. Here’s how to prepare them:
- Slice the eggplant into 1/4-inch rounds.
- Sprinkle lightly with salt and let sit for about 15 minutes. This process helps to draw out excess moisture and bitterness.
- After resting, pat the slices dry with a paper towel before cooking.
- Heat olive oil in a skillet and sauté them until they are golden and tender.
This method not only improves the flavor but also gives the eggplant a nice texture in your pie!
What’s the Best Way to Layer the Pie?
Getting the layering right in your pie is key for a tasty result. Here’s how to do it:
- Start with a nice base of cooked eggplant for a flavorful foundation.
- Next, add the fresh tomato slices evenly, covering the eggplant.
- Pour the seasoned egg mixture over the top, ensuring it seeps into the veggies.
- Finally, sprinkle the cheeses on top for a gooey finish!
Layering like this ensures every bite is deliciously balanced!
Easy Summer Tomato and Eggplant Pie
Ingredients You’ll Need:
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
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 35 minutes to bake. A total of around 50 minutes will have you enjoying a delicious summer pie that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). While it’s warming up, take a 9-inch pie dish or a similar baking dish and lightly grease it with non-stick cooking spray or a little olive oil to prevent sticking.
2. Prepare the Eggplant:
Slice your eggplant into 1/4-inch rounds and sprinkle them lightly with salt. Allow them to sit for about 15 minutes. This helps to draw out any bitterness. After the time is up, pat the slices dry with a paper towel to remove excess moisture.
3. Cook the Eggplant:
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices in batches (don’t crowd the pan!) and cook them for about 3-4 minutes on each side, until they are tender and lightly browned. Once cooked, remove them from the skillet and set aside.
4. Mix the Egg Mixture:
In a mixing bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan cheese, chopped basil, chopped parsley, salt, and pepper. Make sure everything is well combined, creating a tasty mixture!
5. Layer the Filling:
Now it’s time to build your pie! Start by layering the cooked eggplant slices evenly at the bottom of the prepared baking dish. Next, arrange the fresh tomato slices on top of the eggplant.
6. Add the Egg Mixture:
Pour your delicious egg and cheese mixture evenly over the layered vegetables, making sure each layer gets some of that yummy goodness!
7. Top with Cheese:
Sprinkle the remaining mozzarella and Parmesan cheese over the top of everything. This will create a lovely, cheesy crust as it bakes!
8. Bake:
Place your pie in the preheated oven and bake it for 30-35 minutes. You’ll know it’s done when the top is golden and the eggs are set – it should look absolutely delicious!
9. Cool and Serve:
Once finished, carefully remove the pie from the oven and let it cool for about 5-10 minutes before slicing it up. This rest time helps the flavors meld and makes it easier to cut.
10. Enjoy!
Garnish with some extra fresh basil or parsley if you like, and serve warm. This savory pie is perfect as a light summer meal or a delightful vegetarian main course. Enjoy every yummy bite!
FAQ for Easy Summer Tomato and Eggplant Pie
Can I Use Other Vegetables in This Pie?
Absolutely! You can substitute the eggplant with zucchini, bell peppers, or mushrooms. Just be sure to cook them until tender before layering to keep the texture right.
Can I Make This Recipe Gluten-Free?
Yes, if you want to make it gluten-free, you can either skip the crust altogether or look for a gluten-free pie crust option in grocery stores. The filling is delicious on its own!
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for around 10-15 minutes until heated through.
Can I Prepare This Pie in Advance?
Yes, you can prepare the filling and layer the pie a day ahead. Just cover it well and store it in the fridge. Bake it fresh the next day for the best results!
