why make this recipe
Summer Tomato and Eggplant Pie is a delicious way to celebrate the flavors of summer. It combines fresh tomatoes and eggplant in a savory pie, making it great for lunch or dinner. This dish is not only tasty but also a wonderful way to use seasonal vegetables. The melted cheese on top adds richness, while the fresh basil brings a lovely touch of brightness.
how to make Summer Tomato and Eggplant Pie
Ingredients
- 1 pie crust
- 2 medium tomatoes, sliced
- 1 medium eggplant, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Directions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Layer the bottom of the pie crust with sliced eggplant, followed by a layer of sliced tomatoes. Sprinkle with salt and pepper.
- Add the sautéed onion and garlic on top of the tomato layer.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for about 35-40 minutes, or until the crust is golden and cheese is bubbly.
- Allow to cool slightly before garnishing with fresh basil and serving.
how to serve Summer Tomato and Eggplant Pie
Serve this pie warm or at room temperature. It makes a great centerpiece for a potluck or a casual family dinner. Pair it with a simple salad for a complete meal. You can also enjoy it as a tasty snack the next day!
how to store Summer Tomato and Eggplant Pie
If you have leftovers, store them in an airtight container in the refrigerator. The pie can last for about 3-4 days. To reheat, simply place it in the oven until warmed through, or microwave individual pieces.
tips to make Summer Tomato and Eggplant Pie
- You can sprinkle some Italian herbs like oregano or thyme for extra flavor.
- If you prefer a crispy crust, blind bake the pie crust for about 10 minutes before adding the filling.
- Make sure to slice the eggplant and tomatoes evenly to ensure they cook properly.
variation
Try adding other vegetables like zucchini or bell peppers for a twist. You can also use different types of cheese if you want something different from mozzarella and Parmesan.
FAQs
Can I use a store-bought pie crust?
Yes, using a store-bought pie crust can save time and still taste great!
Can I make this pie ahead of time?
Absolutely! You can prepare and assemble the pie a day in advance. Just cover it and refrigerate until you are ready to bake.
Is this pie vegetarian?
Yes, this Summer Tomato and Eggplant Pie is vegetarian-friendly, making it a great choice for meatless meals.
Summer Tomato and Eggplant Pie
Ingredients
For the pie
- 1 piece pie crust Store-bought or homemade
- 2 medium tomatoes, sliced Fresh, ripe tomatoes recommended
- 1 medium eggplant, sliced Sliced evenly for even cooking
- 1 medium onion, sliced Can be any type of onion
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil For sautéing
- to taste Salt
- to taste Pepper
- to garnish Fresh basil For serving
Instructions
Preparation and Baking
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened.
- Layer the bottom of the pie crust with sliced eggplant, followed by a layer of sliced tomatoes. Sprinkle with salt and pepper.
- Add the sautéed onion and garlic on top of the tomato layer.
- Sprinkle mozzarella and Parmesan cheese on top.
- Bake in the preheated oven for about 35-40 minutes, or until the crust is golden and cheese is bubbly.
- Allow to cool slightly before garnishing with fresh basil and serving.