Tomato and Eggplant Pie
A comforting and healthy pie featuring fresh tomatoes and eggplant, perfect for weeknight dinners or special occasions.
Ingredients
Pie Ingredients
- 1 piece pie crust Store-bought or homemade, preferably good quality.
- 2 large tomatoes, sliced Bright, juicy, and slightly sweet for summer.
- 1 medium eggplant, sliced Adds creaminess and depth.
- 1 piece onion, sliced Sweet, slightly caramelized for flavor.
- 2 cloves garlic, minced Enhances aroma and flavor.
- 1 cup mozzarella cheese, shredded For melty goodness; substitute with other cheeses if desired.
- 1 teaspoon dried oregano Brings back memories of rustic Italian dishes.
- to taste pinch salt Essential for enhancing flavors.
- to taste pinch pepper Essential for enhancing flavors.
- 1 tablespoon olive oil For sautéing the vegetables.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust and place it in a pie dish gently.
Sautéing Vegetables
- In a skillet, heat olive oil over medium heat. Add sliced onion and minced garlic, cooking until the onion is translucent and garlic is fragrant.
Layering Ingredients
- Layer sliced eggplant over the bottom of the pie crust.
- Spread the sautéed onion and garlic mixture over the eggplant.
- Layer sliced tomatoes on top and season with oregano, salt, and pepper.
- Add shredded mozzarella cheese on top.
Baking
- Bake the pie in the preheated oven for 30 to 40 minutes until the crust is golden brown and the cheese is bubbling.
- Let the pie cool slightly before serving.
Notes
For best results, salt juicy tomatoes before layering to prevent a soggy crust. Allow the pie to cool for about 10 minutes after baking for easier slicing.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 15gSaturated Fat: 7gSodium: 300mgFiber: 3gSugar: 5g
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