This Summer Tomato Eggplant Pie is a colorful treat! With fresh tomatoes, tender eggplant, and a buttery crust, it’s perfect for warm sunny days.
Making it is a breeze, and the smell while it bakes is just wonderful! I love serving it warm with a side salad. It’s like summer on a plate! 🌞
Key Ingredients & Substitutions
Eggplant: This is the star of the dish. Look for medium-sized, firm eggplants with smooth skin. If you’re not a fan of eggplant, zucchini can be a good substitute, though it won’t have the same texture.
Tomatoes: Ripe, juicy tomatoes provide great flavor. Heirloom varieties are fantastic here, but Roma or vine-ripened tomatoes work too. For a twist, you could try using sun-dried tomatoes if you want a more concentrated flavor.
Cheese: I love mozzarella for its meltiness and Parmesan for its salty bite. If you’re dairy-free, use vegan mozzarella and nutritional yeast for a cheesy flavor. Feta or goat cheese can also add a nice tang!
Basil: Fresh basil elevates this pie with its aromatic punch. If it’s unavailable, try dried herbs like oregano or thyme. They won’t have the same freshness but can still add flavor.
How Do You Roast Eggplant Perfectly?
Roasting eggplant brings out its rich flavor and reduces bitterness. Here’s how to do it right:
- Slice the eggplant into rounds. This helps them cook evenly.
- Brush both sides with olive oil to ensure they don’t stick and get that nice golden color.
- Season with salt, pepper, and oregano before roasting.
- Spread them out on a baking sheet in a single layer for even cooking.
- Flip them halfway through roasting for that perfect tenderness!
And remember, letting them cool slightly before layering helps keep the crust from getting soggy. Happy cooking!
Summer Tomato Eggplant Pie
Ingredients You’ll Need:
For the Pie:
- 1 medium eggplant (about 1 pound), sliced into 1/4-inch rounds
- 2 large ripe tomatoes, sliced
- 1 pre-made pie crust (9-inch) or homemade pie crust
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil leaves, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried oregano
- 1 egg (for egg wash)
- Optional: 1/4 tsp red pepper flakes for a slight kick
How Much Time Will You Need?
This delightful Summer Tomato Eggplant Pie will take you about 20 minutes to prep and 30-35 minutes to bake. So, in total, you’re looking at approximately 1 hour for this fresh and tasty dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This is important so your pie will bake evenly and thoroughly!
2. Roast the Eggplant:
Slice the eggplant into 1/4-inch rounds and place them on a baking sheet. Brush both sides with olive oil, then sprinkle with salt, pepper, and dried oregano. Roast them in the oven for about 15-20 minutes. Flip them halfway through cooking to ensure they get nice and tender. Once done, let them cool slightly.
3. Prepare the Pie Crust:
While the eggplant is cooling, roll out your pie crust into a 9-inch pie dish. If you’re using homemade crust, make sure to trim any excess dough. Don’t forget to prick the bottom of the crust with a fork to prevent it from puffing up during baking!
4. Add the Garlic:
Evenly spread the minced garlic over the bottom of the pie crust. This gives extra flavor to every slice!
5. Layer the Ingredients:
Now it’s time to layer! Start by placing half of the roasted eggplant slices in the crust, followed by half of the tomato slices. Next, sprinkle half of the mozzarella and Parmesan cheese over the tomatoes, and throw in a few basil leaves for that fresh taste.
6. Repeat the Layers:
Layer the remaining eggplant slices on top, then the remaining tomato slices. Finish off this delicious masterpiece with the rest of the cheese and basil. If you’re adventurous, sprinkle some red pepper flakes for a bit of heat!
7. Finish with an Egg Wash:
Beat the egg and brush it over the edges of the crust. This will give it a beautiful golden color when baked.
8. Bake the Pie:
Place your pie in the preheated oven and bake for about 30-35 minutes. You want the crust to be golden and the cheese to be bubbly and slightly browned.
9. Cool and Serve:
Once baked, take the pie out of the oven and let it cool for about 10 minutes. This will make slicing easier. Garnish with more fresh basil if desire, then serve it warm or at room temperature. Enjoy!
With its fresh flavors and vibrant colors, this pie is sure to be a hit at any gathering!
FAQ: Summer Tomato Eggplant Pie
Can I Use Different Vegetables in This Pie?
Absolutely! While eggplant and tomatoes are the stars, you can swap them for other vegetables like zucchini, bell peppers, or even summer squash. Just make sure to slice them evenly and adjust cooking times if needed!
How Do I Store Leftovers?
Store any leftover pie in an airtight container in the fridge for up to 3 days. You can reheat individual slices in the microwave or in the oven at 350°F (175°C) until warmed through. It’s also great served cold!
Can I Prepare This Pie Ahead of Time?
Yes! You can prepare the pie up to the baking step and refrigerate it for up to a day before baking. Just make sure to cover it with plastic wrap or foil to keep it fresh. When you’re ready to bake, you might need to add an extra few minutes to the cooking time.
What Can I Serve with This Pie?
This pie pairs wonderfully with a crisp green salad or some roasted vegetables. You could also serve it with a side of garlic bread or a light pasta dish for a complete meal!
