Summer Tomato and Eggplant Pie with Mozzarella
By Marcus Hale
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Level
Easy
Salting eggplant slices before cooking draws out moisture and bitterness․ Eggplant slices are browned in a pan and baked in a tomato-eggplant pie․ I make this pie with fresh tomatoes to use them up․ The set egg filling slices easily when served․
Start layering the cooked eggplant slices in a greased 9-inch pan with tomato slices․ Pour the egg mixture in a way that lets it flow over the other ingredients․ Cheese should be added last․ I pour the egg mixture in a way that lets it flow‚ not just in one area‚ to avoid end slices of pie that have mostly vegetables and little egg mixture․
Use a skillet large enough to fry the eggplant slices in batches․ Overlapping and layering eggplant slices in the skillet can cause them to steam and brown unevenly around the edges․ Unevenly browned eggplant can affect the texture of the final dish․ Use a mixing bowl to make the filling․ Add garlic and other herbs to the pie as you assemble it․
Bake until the surface browns and the eggs are cooked․ Rest for 5-10 minutes before slicing and serving warm as a side or main dish suitable for vegetarians during summer months․ I like the browned surface and garnish wedges with fresh basil or parsley‚ if desired․
Why you'll love this recipe
- The egg mixture seeps between the layers of the dish and sets in solid wedges when cooled․
- Tomato slices are not blended with other ingredients‚ so all pieces of the dish contain a slice of tomato․
- Two types of cheese are added as toppings and fillings․ The pie is baked to brown the top․
- In the 9-inch size‚ the layers don't spread and bake thinly․
- Fresh chopped herbs are added to the filling instead of being used as a garnish on top of the pie․
- The filling can be eaten hot as a vegetarian meal or main course․
Ingredients
- •1 medium eggplant (sliced into 1/4-inch rounds)
- •3 medium ripe tomatoes (sliced)
- •3 large eggs
- •1 cup shredded mozzarella cheese
- •½ cup grated Parmesan cheese
- •2 cloves garlic (minced)
- •¼ cup fresh basil leaves (chopped)
- •¼ cup fresh parsley (chopped)
- •¼ cup milk or cream
- •2 tablespoons olive oil
- •salt (to taste)
- •pepper (to taste)
- •non-stick cooking spray (or additional olive oil, for greasing the baking dish)
Instructions
- 1
Heat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish or similar baking dish with non-stick cooking spray or olive oil.
- 2
Slice the eggplant into 1/4-inch rounds, sprinkle lightly with salt, and let sit for about 15 minutes. Pat the slices dry with a paper towel.
- 3
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook the eggplant in batches for about 3-4 minutes on each side, until tender and lightly browned, then set aside.
- 4
Whisk the eggs, milk or cream, garlic, half the mozzarella, half the Parmesan, basil, parsley, salt, and pepper together in a mixing bowl.
- 5
Arrange the cooked eggplant slices evenly in the prepared baking dish. Layer the tomato slices over the eggplant.
- 6
Pour the egg mixture evenly over the vegetables, letting it seep into the layers.
- 7
Sprinkle the remaining mozzarella and Parmesan over the top.
- 8
Bake for 30-35 minutes, until the top is golden and the eggs are set.
- 9
Let the pie cool for about 5-10 minutes before slicing.
- 10
Garnish with extra fresh basil or parsley if you like, and serve warm.
FAQ
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
