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–+ servings
Summer Tomato and Eggplant Pie

Savory Summer Tomato and Eggplant Pie That Wows Every Bite

Enjoy a delightful Summer Tomato and Eggplant Pie, highlighting vibrant summer produce in a creamy, customizable dish.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pie Filling
  • 1 medium Eggplant or substitute with zucchini
  • 2 cups Tomatoes fresh, ripe; use canned if out of season
  • 1 cup Mozzarella Cheese or vegan cheese
  • 1/4 cup Fresh Basil
  • 1/4 cup Fresh Parsley
For the Custard Mixture
  • 3 large Eggs
  • 1 cup Milk or non-dairy cream
Optional Topping
  • 1/4 cup Parmesan Cheese or nutritional yeast for vegan option

Equipment

  • 9-inch Pie Dish
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9-inch pie dish.
  2. Slice eggplant into 1/4-inch rounds, salt them, and let sit for 15 minutes.
  3. Sauté eggplant slices in a skillet with olive oil for 3-4 minutes per side.
  4. Whisk together eggs, milk, garlic, half of the mozzarella, half of the Parmesan, and herbs.
  5. Layer sautéed eggplant and fresh tomato slices in the pie dish.
  6. Pour egg mixture over the vegetables and top with remaining cheeses.
  7. Bake in preheated oven for 30-35 minutes until top is golden.
  8. Allow to cool for 5-10 minutes before slicing and serving warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This dish is a fantastic way to use up summer produce and can be customized with different vegetables.

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