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Layers of roasted eggplant and salted tomatoes turn soft, savory, and almost creamy in the oven, then set under a cheesy top that bakes into a golden, bubbling crust. The result feels like a cross between a vegetable tart and a custard pie, with enough structure to slice cleanly and enough moisture control to keep the bottom from turning soggy.

What makes this version work is the prep before the bake. The eggplant gets a head start in the oven so it loses its raw bite, and the tomatoes sit on paper towels long enough to give up some of their water instead of flooding the crust. The mayonnaise in the cheese topping sounds unusual, but it helps the mixture brown and hold together without turning dry.

Below you’ll find the small details that matter most here: how to keep the crust crisp, when to salt the tomatoes, and what to do if you want to make the pie ahead and reheat it later. It’s the kind of meatless dinner that tastes even better once the slices have had time to settle.

The Trick to Keeping the Crust Crisp Under All That Tomato Juice

Tomatoes are the biggest threat to this pie. They release a lot of liquid as they heat up, and if that moisture goes straight into the crust, you end up with a soft bottom and a filling that slides apart instead of slicing neatly. Salting the tomato slices first pulls out some of that water before they ever hit the pan.

Eggplant needs a different kind of treatment. Roasting it before assembling the pie takes away the spongy raw texture and gives it a softer, more savory bite that blends into the rest of the filling. If you skip that step, the eggplant can stay a little chewy even after the tomatoes are fully cooked.

What Each Ingredient Is Actually Doing in This Pie

• Pre-baked 9-inch pie crust — A blind-baked crust gives you a head start against the moisture from the vegetables. A raw crust won’t stay crisp long enough for this filling.
• Eggplant — Thin slices roast quickly and soften before they go into the pie. If your eggplant is large and seedy, salt it for 20 minutes first, then pat it dry before roasting.
• Tomatoes — Use ripe tomatoes with good flavor, but drain them well. If they’re especially juicy, leave them on paper towels a little longer so the pie doesn’t turn watery.
• Mozzarella — This gives you the melt and that stretchy, bubbly top. Shredding it yourself helps it melt more evenly than pre-shredded cheese.
• Mayonnaise — It sounds odd, but it’s what makes the topping creamy and helps it brown without curdling. Plain Greek yogurt won’t behave the same way here and can split under the heat.
• Parmesan — Parmesan adds salt and a sharper edge so the topping doesn’t taste flat. Use the real grated cheese if you can; the flavor matters more than the brand.
• Fresh basil and garlic — These keep the pie tasting fresh instead of heavy. Add them to the cheese mixture, not on top, so the flavor gets distributed through every slice.

Building the Layers So the Pie Sets Instead of Collapsing

Roast the Eggplant First

Spread the eggplant slices on a baking sheet, toss them with olive oil, salt, and pepper, and roast them until they’re flexible and browned at the edges. You’re not looking for deep caramelization here, just enough cooking to take away the raw, spongy texture. If the slices look dry before they soften, they needed a touch more oil.

Drain the Tomatoes Until They Stop Wobbling in Their Own Juice

Lay the tomato slices on paper towels and sprinkle them with salt, then leave them alone for 15 to 20 minutes. The goal is to see beads of moisture form and get pulled out before the tomatoes go into the crust. If you rush this step, that extra liquid ends up on the bottom of the pie instead of in the towel.

Mix the Top and Let the Cheese Do the Setting

Stir the mozzarella, mayonnaise, parmesan, basil, and garlic together until the mixture looks thick and spreadable. It should mound on the spoon, not run off it. If the cheese mixture seems loose, the mayo and cheese ratio is off, and the topping won’t bake into that creamy layer you want.

Layer, Cover, and Bake Until Bubbling at the Edges

Alternate the eggplant and tomato slices in the crust so the slices overlap a little and don’t leave big gaps. Spread the cheese mixture all the way to the edges, then bake until the top is golden and the filling is bubbling. Let the pie rest before slicing; cut it too soon and the layers slide apart.

Three Ways to Make This Pie Fit What You Have

Questions I Get Asked About This Recipe

Easy Summer Tomato and Eggplant Pie

Easy summer tomato and eggplant pie features roasted eggplant and salted tomatoes layered in a pre-baked crust, then finished with a mozzarella-parmesan custardy top. Bake until golden and bubbly, then cool so the slices hold their shape.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 3 minutes mins

cooling 15 minutes mins

Total Time 1 hour hr 38 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Pre-baked pie crust

• 1 pre-baked 9-inch pie crust

Eggplant layer

• 1 medium medium eggplant, sliced thin
• 1 tbsp olive oil
• 0.25 tsp salt salt and pepper, to taste (used for roasting eggplant and tomatoes).
• 0.25 tsp pepper salt and pepper, to taste.

Tomato layer

• 3 large large tomatoes, sliced and salted
• Salt use as needed to salt the tomatoes before layering.

Cheese topping

• 1 cup shredded mozzarella cheese
• 0.5 cup mayonnaise
• 0.25 cup grated parmesan cheese
• 2 tbsp fresh basil, chopped
• 1 clove garlic, minced
• Salt and pepper to taste for seasoning.

Equipment

• 1 sheet pan

Method

 

Roast eggplant and preheat

1. Preheat the oven to 400°F. Toss the eggplant slices with olive oil, salt, and pepper, then roast on a baking sheet for 15–18 minutes, until softened. Reduce the oven to 375°F.

Salt tomatoes to reduce moisture

1. Lay the sliced tomatoes on paper towels and sprinkle with salt to draw out excess moisture for 15–20 minutes. Keep them at room temperature while they drain.

Make the cheesy filling

1. Combine the mozzarella, mayonnaise, parmesan, basil, and garlic in a bowl. Stir until evenly mixed.

Assemble the pie

1. Layer the roasted eggplant and salted tomatoes in the pre-baked crust, alternating as you go. Arrange the slices so the layers are fairly even.

Add topping and bake

1. Spread the cheese mixture evenly over the top. Cover the surface completely for an even bake.
2. Bake for 30–35 minutes, until golden and bubbly. Place the pie on the middle rack for steady browning.

Cool and slice

1. Cool for 10–15 minutes before slicing to let it set. Slice once the filling looks firm rather than loose.

Notes

For clean slices, cool the pie the full 10–15 minutes before cutting; the custardy filling thickens as it rests. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until warmed through. Freezing isn’t recommended because the tomatoes and mayonnaise-based filling can become watery when thawed. For a vegetarian swap, keep it as written (it’s already meatless); for a dairy-light option, use reduced-fat mozzarella and parmesan.