Eggplant Tomato Pie
Discover the perfect harmony of hearty vegetables and gooey cheese with this Eggplant Tomato Pie, a savory twist on classic comfort food. Tender eggplant rounds are sautéed until golden, layered with a rich, herb-infused tomato sauce, and topped with generous helpings of melted mozzarella and parmesan. Nestled in a flaky, golden pie crust, this dish is baked to perfection, capturing the essence of Mediterranean flavors in every bite. Ideal as a vegetarian main course or a crowd-pleasing side, this pie is as beautiful as it is delicious, with fresh parsley adding the perfect finishing touch. Ready in just over an hour, this recipe is a must-try for lovers of bold, wholesome flavors and vibrant rustic meals.
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 teaspoon salt
- 3 tablespoons olive oil
- 1 medium onion
- 3 cloves garlic
- 4 large tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon black pepper
- 2 cups mozzarella cheese
- 0.5 cup parmesan cheese
- 1 9-inch pie crust (store-bought or homemade)
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle the slices with 1 teaspoon of salt and let them sit for 20 minutes to draw out the moisture. Pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the eggplant slices in batches until golden brown, about 2-3 minutes per side. Set aside on a plate.
Chop the onion finely and mince the garlic. Heat the remaining 1 tablespoon of olive oil in the same skillet. Sauté the onion until soft and translucent, about 5 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.
Dice the tomatoes and add them to the skillet with the onion and garlic. Stir in the oregano, basil, and black pepper. Let the mixture simmer for about 10 minutes, stirring occasionally, until it thickens slightly. Remove from heat.
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough hanging from the edges.
Start layering the pie: Place a layer of eggplant slices on the bottom, followed by a layer of tomato mixture, then a handful of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Sprinkle the parmesan cheese over the top of the pie.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden and the cheese is bubbly and lightly browned.
Remove from the oven and let the pie rest for 10 minutes before slicing.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.8 g | 222% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 6370 mg | 277% | |
| Total Carbohydrate | 253.1 g | 92% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 64.6 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2273 mg | 175% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 4367 mg | 93% | |
*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.
