Eggplant Tomato Pie

$Eggplant tomato pie is a tasty dish you can make with fresh veggies and cheese. It is easy to prepare and serves up to six people. The pie has layers of eggplant, tomatoes, and a creamy filling. This dish is perfect for a family meal or a gathering with friends. - 2 medium eggplants, sliced into 1/4-inch rounds - 3 medium tomatoes, sliced - 1 large onion, thinly sliced - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried) - 1/2 teaspoon red pepper flakes (optional for spice) - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 pre-made pie crust (store-bought or homemade) - Olive oil for drizzling - Salt and pepper to taste You can add other ingredients to make the pie even better. Consider using bell peppers for sweetness. Mushrooms can add a nice texture. Fresh herbs like thyme or rosemary can boost the flavor too. If you like heat, try adding jalapeños or more red pepper flakes for extra spice. Start by gathering your ingredients. You need eggplants, tomatoes, onions, garlic, and cheeses. Slice the eggplants and tomatoes into thin rounds. Mince the garlic and slice the onion thinly. Heat olive oil in a large skillet over medium heat. Add the onions and garlic, stirring until the onions turn soft. This takes about five minutes. Next, add the eggplant slices to the skillet. Cook them for five to seven minutes. They should become soft and tender. Season the mix with salt, pepper, oregano, and basil. If you want a kick, add red pepper flakes. Once it is well mixed, take the skillet off the heat and let it cool for a bit. Roll out your pie crust on a floured surface. Fit the pie crust into a pie dish. Prick the bottom with a fork. This helps prevent bubbling while baking. Spread the ricotta cheese evenly on the bottom of the crust. Next, layer half of the cooled eggplant mixture on the ricotta. Then, add half of the sliced tomatoes. Repeat this process with the remaining eggplant and tomatoes. Finally, sprinkle the mozzarella and Parmesan cheeses on top. Drizzle a bit of olive oil over the pie. Add a pinch of salt and pepper for extra flavor. Now, it's time to bake! Preheat your oven to 375°F (190°C). Place your pie in the oven and bake for 30 to 35 minutes. The cheese should bubble and turn golden brown. Once done, take the pie out and let it cool for about ten minutes. This cooling time helps set the layers. Slice the pie carefully and serve it warm. For an extra touch, add a sprig of fresh basil on top. Enjoy this delightful dish with a side salad for a full meal. For more details, check the Full Recipe. When making Eggplant Tomato Pie, avoid thick eggplant slices. If they are too thick, they may not cook well. Also, skip overcooking the onions and garlic. You want them soft but not browned. Be careful not to skip the cooling step after cooking the eggplant. If you add hot filling to the crust, it can make it soggy. Lastly, remember to prick the crust. This helps it bake evenly. Using a pre-made pie crust can save time. If you make your own, ensure it's chilled. A cold crust stays crisp. When rolling out the dough, keep it thin. This way, it won't overpower the filling. After fitting the crust into the dish, press gently to avoid tears. Pricking the bottom lets steam escape. This keeps the crust flaky. For a golden color, brush the crust with olive oil before baking. To boost flavor, try adding fresh herbs like thyme or rosemary. They pair well with eggplant and tomatoes. For a bit of heat, increase the red pepper flakes. If you want a richer taste, mix in some sautéed mushrooms or peppers. A splash of balsamic vinegar can add depth too. For serving, sprinkle fresh basil on top for a burst of freshness. For the full recipe, refer to the Eggplant Tomato Pie details above. {{image_2}} You can make this Eggplant Tomato Pie even better with extra veggies. Try adding sliced bell peppers for a sweet crunch. Zucchini or mushrooms also work well. They blend perfectly with the eggplant and tomato for a tasty bite. Adding spinach gives a nice touch of color and nutrients. Feel free to mix and match your favorite vegetables to make it your own. For a gluten-free version, swap the pie crust with a gluten-free one. You can find many options at stores now. If you want to try something new, use a crust made from almond flour or cauliflower. This way, you can enjoy the same great taste without gluten. Just ensure the crust holds up well to the filling. Cheese lovers can experiment with different flavors. Use goat cheese for a tangy twist. Feta cheese adds a nice salty flavor that contrasts well with the sweet tomatoes. For a dairy-free option, try cashew cheese or coconut-based cheese. Each option brings a unique taste to the pie. You might find a new favorite combination! For the full recipe, check out the Eggplant Tomato Pie recipe above. After enjoying your Eggplant Tomato Pie, let it cool down. Wrap the pie tightly in plastic wrap or foil. You can also place it in an airtight container. This keeps it fresh and tasty. Store it in the fridge for up to four days. Label it with the date so you remember when you made it. To freeze your Eggplant Tomato Pie, first, cool it completely. Wrap it tightly in plastic wrap, then in aluminum foil. This double wrap helps protect it from freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight before reheating. To reheat leftover pie, preheat your oven to 350°F (175°C). Place the pie in an oven-safe dish. Cover it with foil to keep it from drying out. Heat for about 20-25 minutes. If you like a crisp crust, remove the foil for the last 5 minutes. This will make the cheese bubbly and golden again. Enjoy your delicious pie warm! To add spice to your Eggplant Tomato Pie, you can use red pepper flakes. Start with 1/2 teaspoon in the filling. This gives a nice kick without being too hot. If you want more heat, add a little cayenne pepper or diced jalapeños. Taste the filling before baking to find the right balance for you. Yes, you can use many types of cheese in this pie. Try goat cheese for a tangy flavor. Feta cheese adds a nice salty touch. Cream cheese can make the pie creamy. Mix and match cheeses to find what you love best. Just keep the total amount of cheese similar to the original recipe. Eggplant Tomato Pie pairs well with light side dishes. A fresh garden salad adds crunch and color. You can also serve it with garlic bread for a tasty bite. Roasted vegetables or a simple cucumber salad complement the pie's flavors nicely. Choose sides that balance the richness of the pie. Eggplant Tomato Pie lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. If you want it to last longer, consider freezing it. Just wrap it well in plastic wrap and then foil. This keeps it fresh for up to 2 months. Enjoy the pie warm for the best taste. This article covered how to make a delicious Eggplant Tomato Pie. We discussed key ingredients and optional additions to enhance flavor. I provided step-by-step instructions for preparation and baking. You learned tips to avoid common mistakes and perfect your crust. We explored various ways to modify the recipe and storage tips for leftovers. Remember, cooking is all about experimenting. Feel free to try different ingredients and find your favorite twist on this dish! Enjoy your cooking journey!$

Looking for a delicious way to enjoy summer flavors? Try this eggplant tomato pie recipe! With layers of tender eggplant, juicy tomatoes, and creamy cheeses, it's a crowd-pleasing dish that’s perfect for any occasion. Easy to make, this pie will become a family favorite in no time. Click through to discover the step-by-step instructions and treat yourself to a slice of comfort today!

Print Recipe Pin Recipe

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds

3 medium tomatoes, sliced

1 large onion, thinly sliced

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried)

1/2 teaspoon red pepper flakes (optional for spice)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 pre-made pie crust (store-bought or homemade)

Olive oil for drizzling

Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).

In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions and minced garlic, sautéing until the onions are translucent, about 5 minutes.

Add the eggplant slices to the skillet, cooking for another 5-7 minutes until tender. Season with salt, pepper, oregano, basil, and red pepper flakes if you like a kick.

Remove the skillet from heat and let the mixture cool slightly.

Roll out the pie crust and fit it into a pie dish. Prick the bottom with a fork to prevent bubbling.

Spread the ricotta cheese evenly across the bottom of the pie crust.

Layer half of the sautéed eggplant mixture on the ricotta, followed by half of the sliced tomatoes. Repeat the layering with the remaining eggplant and tomatoes.

Sprinkle shredded mozzarella and grated Parmesan cheese over the top of the pie.

Drizzle a little olive oil on top and season with a pinch of salt and pepper.

Bake in the preheated oven for 30-35 minutes, until the cheese is bubbly and golden brown.

Allow the pie to cool for about 10 minutes before slicing and serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

Presentation Tips: Serve each slice on a plate, garnished with a sprig of fresh basil to enhance the look and add a fresh aroma. Enjoy with a side salad for a complete meal!