Eggplant Corn and Tomato Pie
Savor the flavors of late summer with this irresistible Eggplant Corn and Tomato Pie—a savory masterpiece that combines tender roasted eggplant, sweet bursts of corn, and juicy cherry tomatoes in a buttery, flaky homemade crust. Elevated with fragrant garlic and fresh basil, this vibrant vegetable medley is layered under a rich, cheesy custard made with parmesan and mozzarella for the ultimate comfort dish. Perfect for brunch, lunch, or a light dinner, this pie captures garden-fresh goodness in every bite. With simple steps for roasting vegetables, making your own pie crust, and assembling a perfect bake, it’s a must-try recipe for celebrating seasonal produce!
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Recipe Information
Ingredients
- 1 medium eggplant
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup corn kernels (fresh or frozen)
- 1.5 cups cherry tomatoes
- 3 cloves garlic
- 1 cup fresh basil leaves
- 3 large eggs
- 0.5 cup milk
- 1.5 cups all-purpose flour
- 0.5 cup unsalted butter
- 3 tablespoons ice water
- 0.5 cup parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 0.5 teaspoon black pepper
Instructions
Prepare the eggplant by slicing it into ½-inch rounds. Sprinkle both sides with salt and place on a paper towel-lined tray for 20 minutes to draw out excess moisture. Pat dry.
Preheat the oven to 375°F (190°C).
Make the pie crust: In a large bowl, combine the flour and a pinch of salt. Cut in the cold unsalted butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic wrap and chill in the refrigerator for 20 minutes.
While the dough chills, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the eggplant slices and cook for 3-4 minutes on each side until lightly browned. Remove from the skillet and set aside.
In the same skillet, add the garlic (minced) and sauté for 30 seconds. Add the corn kernels and cherry tomatoes (halved) and cook for 5 minutes until the corn is tender and the tomatoes have started to soften. Remove from heat and stir in the basil leaves.
Roll out the chilled pie dough on a floured surface to fit a 9-inch pie dish. Carefully transfer the dough to the dish, pressing it into the edges. Trim any excess and crimp the edges as desired.
Layer the cooked eggplant slices in the bottom of the pie crust. Top with the corn and tomato mixture, spreading it evenly.
In a bowl, whisk together the eggs, milk, parmesan cheese, black pepper, and a pinch of salt. Pour this mixture over the vegetables in the pie crust. Sprinkle the shredded mozzarella cheese over the top.
Bake the pie in the preheated oven for 40-45 minutes, or until the center is set and the top is golden and bubbly.
Remove the pie from the oven and let it cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 665 mg | 29% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
