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Discover the Delightful Easy Summer Tomato and Eggplant Pie Recipe

Easy Summer Tomato and Eggplant Pie 30 Minutes Amazing
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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.

Ingredients

Scale
  • 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
  • 2 tablespoon olive oil
  • Salt to taste
  • Pepper to taste

Instructions

1. Preheat your oven to 375°F. 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.

2. 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.

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

4. 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.

5. Allow the pie to cool for 5–10 minutes before slicing. Serve warm or at room temperature.

Notes

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.

Nutrition

Keywords: Tomato, Eggplant, Pie, Summer

Find it online: https://www.basterecipes.com/easy-summer-tomato-and-eggplant-pie/