Name: Easy Summer Tomato and Eggplant Pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 medium eggplant, sliced into ¼-inch rounds; 3 medium tomatoes, sliced; 3 large eggs; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; ¼ cup fresh parsley, chopped; ¼ cup chopped fresh basil; 2 tablespoons olive oil; ¼ cup milk or cream; 2 cloves garlic, minced; Salt and black pepper, to taste; Non-stick spray or oil, for greasing

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Fresh garden flavors combine seamlessly in this Easy Summer Tomato and Eggplant Pie. Imagine sinking your teeth into a slice that features radiant layers of juicy tomatoes and tender eggplant, all enveloped in a savory custard and melted cheese. This veggie-packed dish is not just delicious, but it’s also incredibly simple to make, making it the perfect choice for those warm summer nights when you crave something light yet satisfying. Offering a delightful blend of textures and flavors, this recipe truly showcases the best of summer produce.

The great thing about this Easy Summer Tomato and Eggplant Pie is its versatility. You can serve it hot, warm, or even at room temperature, which means it can be a standout dish for barbecues, picnics, or family dinners. Plus, it’s a wonderful way to incorporate seasonal vegetables into your meals. With a flaky crust and an array of creamy cheeses, this pie is sure to be a family favorite.

Why You’ll Love This Easy Summer Tomato and Eggplant Pie

Bright and Flavorful: The combination of fresh tomatoes and eggplant delivers a burst of garden-fresh flavor.
Easy Preparation: With simple steps and easy ingredients, you can whip this up without any culinary hassles.
Nutritious and Satisfying: Packed with vegetables, this pie is a healthy choice that doesn’t skimp on taste.
Great for Leftovers: This dish is perfect for meal prep and tastes even better the next day!

Preparation Phase & Tools to Use

Before diving into this delicious recipe, it’s essential to prep your kitchen. Start by gathering all the ingredients listed to ensure a smooth cooking experience. Make sure you have the following tools at hand: a 9-inch pie dish, a cutting board, a sharp knife for slicing vegetables, a whisk or fork for beating the eggs, and a frying pan for sautéing the eggplant. Having everything organized in your workspace will help you move efficiently through the steps, saving you time and effort.

Ingredients

1 medium eggplant, sliced into ¼-inch rounds
3 medium tomatoes, sliced
3 large eggs
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
¼ cup chopped fresh basil
2 tablespoons olive oil
¼ cup milk or cream
2 cloves garlic, minced
Salt and black pepper, to taste
Non-stick spray or oil, for greasing

Instructions

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). This step is crucial because it ensures an even cooking temperature for your pie, allowing it to bake perfectly without becoming soggy.

Step 2: Prepare the Eggplant

Slice the eggplant into rounds and place them in a colander. Generously sprinkle salt over the slices and let them sit for about 15 minutes. This process draws out excess moisture and bitterness from the eggplant. Once the time is up, pat the slices dry with paper towels to remove the salt and excess water. This will help achieve that perfect golden color when cooking.

Step 3: Cook the Eggplant

In a pan, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add the eggplant slices in batches to avoid overcrowding the pan. Cook each slice for about 3 to 4 minutes on each side until they turn golden brown. This step makes the eggplant tender and enhances its flavor. Set the cooked slices aside on a paper towel to soak up any excess oil.

Step 4: Prepare the Egg Mixture

In a mixing bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella cheese, and half of the Parmesan cheese. Then, stir in the chopped parsley, basil, and seasoning of salt and black pepper. This mixture serves as the flavorful custard that will bind your pie.

Step 5: Assemble the Pie

Now it’s time to layer your pie. Place the cooked eggplant at the bottom of the greased pie dish, ensuring it forms an even layer. Next, arrange the sliced tomatoes over the eggplant. The fresh tomatoes will add moisture and a burst of flavor, making each bite irresistible!

Step 6: Add the Egg Mixture

Pour the prepared egg mixture evenly over the layers of eggplant and tomatoes, ensuring that it seeps through to create a cohesive filling. This step is crucial as it creates that delectable custard texture.

Step 7: Top with Cheese

Sprinkle the remaining mozzarella and Parmesan cheese over the top of the pie. The cheese will melt and create a delicious, golden-brown crust that enhances the flavor.

Step 8: Bake

Transfer the dish to your preheated oven and bake for about 30 to 35 minutes. Keep an eye on it: the pie is done when the top is golden brown and the filling is set. If you’re unsure, insert a knife in the center—if it comes out clean, you’re ready to go!

Step 9: Cool and Slice

Once baked, remove the pie from the oven and let it cool for 5 to 10 minutes before slicing. This resting period allows the filling to firm up, making it easier to cut neat slices.

Variations

Protein: Add cooked ground meat (like turkey or sausage) to the egg mixture for extra protein.
Vegetables: Swap in or add any seasonal vegetables such as zucchini or bell peppers.
Spices: Experiment with spices like Italian seasoning or crushed red pepper for a kick.

Cooking Notes

For a gluten-free option, use a gluten-free pie crust or skip the crust entirely and bake the mixture in a greased dish.
Make sure to adequately salt the eggplant to remove bitterness which enhances the overall flavor of the pie.

Serving Suggestions

Pair your pie with a light salad dressed in vinaigrette to keep the meal refreshing.
Serve with crusty bread or garlic bread to soak up the savory flavors.

Tips

Feel free to make the pie ahead of time. It keeps well and tastes even better the next day!
Don’t rush the cooling process. Allowing the pie to rest makes slicing much easier.

Prep Time, Cook Time, Total Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Nutritional Information

Calories: Approximately 280 per slice
Protein: 14 grams
Sodium: 400 milligrams

FAQs

Can I use other vegetables in the pie?

Absolutely! Feel free to substitute or add your favorite vegetables based on the season or what you have on hand.

How do I make it ahead of time?

You can assemble the pie a day in advance, cover it tightly, and store it in the refrigerator. Bake just before serving.

Can I freeze leftovers?

Yes, you can freeze the pie for up to 2 months. Just ensure it is tightly wrapped and thaw it in the fridge before reheating.

What’s the best way to reheat the pie?

The oven is best for reheating, as it keeps the crust crispy. Reheat at 350°F (175°C) for about 15 to 20 minutes.

Conclusion

This Easy Summer Tomato and Eggplant Pie is not just a dish; it’s an experience brimming with the flavors of the season. The combination of fresh veggies and creamy cheese creates a meal that’s not only delightful but also a celebration of summertime produce. Whether you’re enjoying a quiet evening at home or hosting a gathering, this pie will quickly become a staple. Don’t forget to share your experience or any variations you try in the comments! Happy cooking!