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–+ servings
Summer Tomato and Eggplant Pie

Summer Tomato and Eggplant Pie for a Flavorful Garden Feast

This Summer Tomato and Eggplant Pie is a delightful vegetarian dish that showcases the season's best flavors.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Crust
  • 2 cups All-purpose flour Consider using a gluten-free blend for a gluten-free option.
  • 1/2 cup Butter Can substitute with vegan butter for a dairy-free version.
  • 1/2 teaspoon Salt Enhances taste.
  • 6 tablespoons Ice water Keep very cold for the best texture.
For the Filling
  • 1 medium Eggplant Can substitute with zucchini or mushrooms.
  • 4 medium Tomatoes Fresh, ripe ones are essential for flavor.
  • 1 cup Mozzarella Cheese Can use vegan cheese or omit for dairy-free.
  • 1/2 cup Parmesan Cheese Can be omitted or replaced with nutritional yeast for vegan.
  • 1/4 cup Fresh Basil Can use dried herbs in smaller amounts.
  • 1/4 cup Fresh Parsley Can use dried herbs in smaller amounts.
  • 1 cup Milk or Cream Almond milk or non-dairy cream are lighter alternatives.
  • 1/2 teaspoon Salt Enhances flavor.

Equipment

  • 9-inch pie dish
  • Large Skillet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions for Easy Summer Tomato and Eggplant Pie
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish with butter or cooking spray.
  2. Slice the eggplant into 1/4-inch rounds and salt them generously, letting sit for 15 minutes.
  3. In a skillet, heat 1 tablespoon of olive oil and cook the salted eggplant slices for 3-4 minutes on each side.
  4. In a mixing bowl, whisk together eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan, basil, parsley, salt, and pepper until creamy.
  5. Layer the cooked eggplant evenly in the pie dish, followed by the fresh tomato slices.
  6. Pour the egg mixture over the vegetables and sprinkle the reserved mozzarella and Parmesan on top.
  7. Bake for 30-35 minutes until the top is golden brown and eggs are set.
  8. Let cool for 5-10 minutes before serving, garnishing with fresh basil or parsley.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 150mgIron: 1.5mg

Notes

Store leftover pie in an airtight container for up to 3 days. For longer storage, wrap slices tightly in plastic wrap and foil before freezing.

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