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

Description

This Easy Summer Tomato and Eggplant Pie combines vibrant flavors and creamy textures, creating a delightful summer dish.

Ingredients

Scale

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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Instructions

Preheat oven to 375°F (190°C).
Prepare the eggplant by salting it and letting it sit for 15 minutes, then pat dry.
Cook eggplant slices in olive oil until golden brown on both sides.
Mix eggs, milk or cream, garlic, and cheeses along with herbs and seasoning.
Layer cooked eggplant and sliced tomatoes in a greased pie dish.
Pour the egg mixture over the layered vegetables.
Top with remaining cheese and bake for 30-35 minutes.
Cool for 5-10 minutes before slicing.

Notes

For a gluten-free option, use gluten-free pie crust or bake mixture in a greased dish without a crust.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner

Nutrition

Calories: 280 kcal
Sodium: 400 mg
Protein: 14 g