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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
Cook Time 1 hour 3 minutes
cooling 15 minutes
Total Time 1 hour 38 minutes
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.