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Summer Eggplant Tomato Pie Recipe

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4.2 from 12 reviews

This Summer Eggplant Tomato Pie is a delightful vegetarian dish perfect for showcasing fresh, seasonal produce. Featuring layers of tender eggplant, ripe Roma tomatoes, savory sautéed onions and garlic, and a cheesy topping of mozzarella and Parmesan, this baked pie combines rich flavors with a satisfying texture. Enhanced with pesto and fresh parsley, this pie makes an excellent main or side for a warm summer meal.

Ingredients

Vegetables

  • 1 large eggplant
  • 6 Roma tomatoes, sliced into half-inch rounds
  • 1 medium red onion, diced
  • 2 cloves garlic, chopped

Pie Mixture

  • 1 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tablespoon prepared pesto

Toppings and Garnish

  • 4 ounces mozzarella cheese, shredded
  • Fresh chopped, flat-leafed, Italian parsley
  • Salt and pepper to taste
  • Non-stick cooking spray (for greasing the pan)

Instructions

  1. Prepare the Eggplant: Peel and cube the eggplant into bite-sized pieces. Boil the cubed eggplant in salted water for about 10 minutes, or until the pieces are soft and tender when pierced with a fork.
  2. Sauté Onions and Garlic: While the eggplant is boiling, heat a pan over medium heat and sauté the diced red onion and chopped garlic until the onions turn translucent and the garlic is fragrant, being careful to avoid burning the garlic. Set this mixture aside.
  3. Mash the Eggplant Mixture: Drain the cooked eggplant well and mash it in a bowl. To the mashed eggplant, add the sautéed onion and garlic, panko breadcrumbs, grated Parmesan cheese, egg, melted butter, and prepared pesto. Mix all ingredients thoroughly to combine into a cohesive filling. Season with salt and pepper to taste.
  4. Prepare Baking Dish: Grease a pie pan with non-stick cooking spray to prevent sticking.
  5. Assemble the Pie: Start by layering the bottom of the pie pan evenly with the sliced Roma tomatoes. Spread the eggplant mixture on top of this tomato layer. Then, add the remaining tomato slices on top of the eggplant filling to create a layered effect.
  6. Add Cheese and Garnish: Sprinkle the shredded mozzarella cheese evenly over the top of the assembled pie, then finish by sprinkling fresh chopped flat-leaf Italian parsley. This adds a fresh, herbal note to the finished dish.
  7. Bake the Pie: Place the assembled pie in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) and bake for about 30 minutes or until the top is golden brown and the pie is heated through.

Notes

  • Be sure to thoroughly drain the eggplant after boiling to avoid excess moisture in the pie.
  • Using fresh, ripe Roma tomatoes enhances the flavor and texture of the pie.
  • The pesto adds a nice herbaceous kick—feel free to substitute with fresh basil if preferred.
  • This pie can be served warm or at room temperature, making it versatile for different occasions.
  • To make this dish gluten free, substitute panko breadcrumbs with gluten-free breadcrumbs.

Find it online: https://cookedbysarah.com/summer-eggplant-tomato-pie-recipe/