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–+ servings
Summer Tomato and Eggplant Pie Recipe

Savor the Season with Summer Tomato and Eggplant Pie Recipe

Enjoy a delightful Summer Tomato and Eggplant Pie recipe, showcasing seasonal produce in a flaky crust.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 8 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 medium Eggplant Sliced into 1/4-inch rounds
  • 2 cups Fresh Tomatoes Sliced
  • 1 cup Mozzarella Cheese Shredded
  • 1/4 cup Fresh Basil Chopped
  • 1/4 cup Parsley Chopped
  • 3 Eggs Large
For the Creaminess
  • 1 cup Milk or Cream Use almond milk or coconut cream for non-dairy
For the Crust
  • 1 pie crust Flaky Pie Crust Gluten-free option available

Equipment

  • 9-inch pie dish
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease the pie dish.
  2. Slice the eggplant and salt it. Let it sit for 15 minutes.
  3. Sauté the salted eggplant slices in olive oil until golden brown.
  4. In a mixing bowl, whisk together eggs, milk or cream, garlic, half of the mozzarella, basil, parsley, salt, and pepper.
  5. Layer sautéed eggplant, fresh tomato slices, and the egg mixture in the pie dish.
  6. Top with remaining mozzarella and bake for 30-35 minutes.
  7. Cool for 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 1500IUVitamin C: 12mgCalcium: 200mgIron: 2mg

Notes

This pie is delicious hot or chilled, perfect for gatherings or a simple meal. Store leftovers in an airtight container for up to 3 days.

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