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Summer Eggplant Tomato Onion Pie Recipe

Summer Eggplant Tomato Onion Pie Recipe
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★★★★★

5.1 from 14 reviews

A delicious and savory Summer Eggplant Tomato Onion Pie featuring layers of tender eggplant, ripe tomatoes, and caramelized onions, topped with melted mozzarella and Parmesan cheese. This rustic pie bursts with fresh basil and oregano flavors, perfect for a light vegetarian meal or as a stunning side dish in warm weather.

Ingredients

Scale

Vegetables

  • 1 large eggplant, peeled and thinly sliced
  • 2 medium ripe tomatoes, thinly sliced
  • 1 large onion, thinly sliced

Cheese

  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Herbs & Seasonings

  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt and black pepper to taste

Other

  • 1 tablespoon olive oil
  • 1 pre-made pie crust (or homemade if you prefer)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking your pie.
  2. Prepare the eggplant: Arrange the thinly sliced eggplant on a baking sheet, sprinkle with salt, and let it sit for 15 minutes to draw out excess moisture. Afterward, pat the slices dry with paper towels to prevent sogginess in the pie.
  3. Sauté the onions: Heat olive oil in a skillet over medium heat. Add the sliced onions and cook until translucent and lightly golden, about 5 minutes. Remove from heat and set aside.
  4. Prepare the pie crust: Fit the pie crust into a 9-inch pie pan, pressing firmly into place. Trim any excess crust from the edges for a neat finish.
  5. Layer the pie: Start by layering eggplant slices evenly on the crust, then add a layer of tomato slices, followed by the sautéed onions. Sprinkle a small amount of shredded mozzarella over the onions.
  6. Repeat layering: Continue layering eggplant, tomato, onions, and mozzarella until all ingredients are used, finishing with a generous layer of mozzarella on top.
  7. Add Parmesan and herbs: Sprinkle grated Parmesan cheese evenly over the top mozzarella layer. Season with freshly chopped basil, oregano, salt, and black pepper.
  8. Bake the pie: Place the pie in the preheated oven and bake for 30 to 35 minutes, or until the cheese on top is bubbly and golden brown.
  9. Cool and serve: Remove the pie from the oven and let it cool for a few minutes to set before slicing. Serve warm and enjoy!

Notes

  • Peeling the eggplant helps prevent bitterness and softens the texture.
  • Salting the eggplant draws out moisture and prevents the pie from becoming soggy.
  • You can substitute fresh herbs with dried ones if fresh are not available; adjust quantities accordingly.
  • For a gluten-free version, use a gluten-free pie crust.
  • This pie pairs well with a simple green salad or garlic bread for a full meal.

Nutrition

Keywords: eggplant pie, tomato pie, onion pie, vegetarian pie, summer recipe, baked vegetable pie, mozzarella pie, Mediterranean pie

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