Summer Tomato and Eggplant Pie
A delicious savory pie combining fresh tomatoes and eggplant, perfect for lunch or dinner, celebrating the flavors of summer.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave. For extra flavor, sprinkle with Italian herbs like oregano or thyme.