Discover the Delightful Easy Summer Tomato and Eggplant Pie Recipe

Embrace the flavors of summer with this delightful Easy Summer Tomato and Eggplant Pie. This savory dish showcases the vibrant colors and fresh tastes of juicy tomatoes and tender eggplant, creating a harmonious blend that’s perfect for any occasion. Whether you’re looking for a light appetizer, a satisfying main course, or a meatless option to enjoy with family and friends, this easy-to-prepare pie is sure to impress.

Table of Contents

Ingredients: Easy Summer Tomato and Eggplant Pie

For the Filling:

• 1 medium eggplant, sliced into 1/4-inch rounds
• 3 medium ripe tomatoes, sliced
• 3 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup milk or cream
• 2 tablespoons olive oil
• Salt and pepper to taste

You’ll also need non-stick cooking spray or additional olive oil for greasing the baking dish.

Instructions: Easy Summer Tomato and Eggplant Pie

Preheat Oven and Prepare Eggplant

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish with non-stick cooking spray or olive oil. Brush the eggplant slices with olive oil and season them with salt and pepper. Roast the eggplant in the oven for 10–15 minutes until slightly tender.

Layer the Vegetables

In the prepared pie dish, layer half of the eggplant slices, then half of the tomato slices. Sprinkle half of the mozzarella, Parmesan, garlic, basil, and parsley. Repeat the layers with the remaining eggplant, tomatoes, and cheese mixture.

Prepare the Egg Mixture

In a small bowl, whisk together the eggs and milk or cream. Season the mixture with salt and pepper.

Assemble and Bake the Pie

Pour the egg mixture evenly over the layered vegetables and cheese. Bake the pie for 30–35 minutes, or until the eggs are set and the top is golden brown.

Cool and Serve

Allow the pie to cool for 5–10 minutes before slicing. Serve the Easy Summer Tomato and Eggplant Pie warm or at room temperature, and enjoy the delightful flavors of summer.

Cooking Techniques for Perfect Results

To ensure the best texture and flavor, it’s important to properly prepare the eggplant. Roasting the eggplant slices helps to soften them and concentrate their natural sweetness, while grilling can add a delightful smoky note. When layering the vegetables, be sure to distribute them evenly to ensure even cooking. As for the egg mixture, whisking it thoroughly will help create a custard-like consistency that binds the pie together.

Flavor Enhancements and Variations

To elevate the Easy Summer Tomato and Eggplant Pie even further, consider adding a sprinkle of dried oregano or thyme to the vegetable layers. For a creamier texture, you can substitute the milk or cream with ricotta cheese or a blend of cheeses, such as feta or goat cheese. For a more substantial meal, you can also incorporate other seasonal vegetables, like zucchini or bell peppers, into the layers.

Serving Suggestions: Easy Summer Tomato and Eggplant Pie

This Easy Summer Tomato and Eggplant Pie pairs beautifully with a fresh green salad or a crisp side of roasted vegetables. For a light and refreshing pairing, consider serving it with a chilled white wine or a glass of iced tea. When slicing and serving the pie, be sure to use a sharp knife and a gentle touch to maintain the layers’ integrity for a visually appealing presentation.

FAQs

Can I use fresh or canned tomatoes for this pie?

For the best flavor and texture, we recommend using fresh, ripe tomatoes. However, if fresh tomatoes are not available, you can use high-quality canned diced or crushed tomatoes as a substitute.

Should the eggplant be pre-cooked before assembling the pie?

Yes, it’s recommended to roast the eggplant slices for 10-15 minutes before layering them in the pie dish. This helps to soften the eggplant and prevent it from becoming too watery during baking.

Can I make this pie ahead of time and reheat it later?

Absolutely! The Easy Summer Tomato and Eggplant Pie can be assembled and baked in advance. Simply allow it to cool completely, cover, and refrigerate for up to 3 days. When ready to serve, reheat the pie in a 350°F (175°C) oven for 15-20 minutes, or until heated through.

Is there a way to make this pie gluten-free or dairy-free?

To make this pie gluten-free, you can use a pre-made gluten-free pie crust or simply omit the crust altogether and bake the filling in a greased pie dish. For a dairy-free version, replace the mozzarella and Parmesan cheeses with dairy-free alternatives, such as cashew-based or coconut-based cheese shreds. You can also use a non-dairy milk or cream in the egg mixture.

More Related Recipes You Might Enjoy

• Healthy Garlic Parmesan Chicken Pasta
• Bourbon Peach Upside Down Cake
• Ranch Chicken Crock Pot
• Fresh Peach Fritters

Embrace the flavors of summer with this delightful Easy Summer Tomato and Eggplant Pie. Whether you’re serving it as an appetizer, a main course, or a meatless option, this dish is sure to impress your family and friends. Don’t forget to share your creations on social media and tag us – we’d love to see your culinary masterpieces!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!

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