Can I use other vegetables in this Tomato and Eggplant Pie?

Absolutely. You can substitute the eggplant with zucchini, bell peppers, or mushrooms. Just be sure to cook any substitute vegetables until tender before layering them into the pie to ensure the right texture throughout the finished dish.

Can I make this Tomato and Eggplant Pie gluten-free?

Yes. This recipe does not include a traditional pie crust, so it is naturally gluten-free as written. The filling itself is delicious and satisfying entirely on its own without any crust needed.

How do I store leftover Tomato and Eggplant Pie?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F for 10 to 15 minutes until heated through, which helps maintain the texture better than microwaving.

Can I prepare this Tomato and Eggplant Pie in advance?

Yes. You can prepare the filling and layer the pie a day ahead, then cover it well and store it in the refrigerator. Bake it fresh the next day for the best results, allowing the flavors to meld even further overnight.

Tomato and Eggplant Pie The Best Easy Summer Vegetarian Recipe

Name: Tomato and Eggplant Pie The Most Delicious Summer Vegetarian Bake
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Mediterranean American
Ingredients: 1 medium eggplant sliced into 1/4-inch rounds; 3 medium ripe tomatoes sliced; 3 large eggs; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 2 cloves garlic minced; 1/4 cup fresh basil leaves chopped; 1/4 cup fresh parsley chopped; 1/4 cup milk or cream; 2 tablespoons olive oil; Salt and pepper to taste; Non-stick cooking spray or additional olive oil for greasing

Description

A Tomato and Eggplant Pie with tender sautéed eggplant, juicy ripe tomato slices, and a savory garlic herb egg custard topped with melted mozzarella and parmesan, baked until golden. A delicious crustless summer vegetarian bake.

Ingredients

Scale

1 medium eggplant sliced into 1/4-inch rounds

3 medium ripe tomatoes sliced

3 large eggs

1 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese

2 cloves garlic minced

1/4 cup fresh basil leaves chopped

1/4 cup fresh parsley chopped

1/4 cup milk or cream

2 tablespoons olive oil

Salt and pepper to taste

Non-stick cooking spray or additional olive oil for greasing

Instructions

1. Preheat oven to 375F (190C) and grease a 9-inch pie dish

2. Slice eggplant into 1/4-inch rounds salt lightly and rest 15 minutes then pat dry

3. Heat 1 tablespoon olive oil in skillet and cook eggplant in batches 3 to 4 minutes per side until golden then set aside

4. Whisk eggs milk garlic half the mozzarella half the parmesan basil parsley salt and pepper together

5. Layer cooked eggplant evenly in baking dish then arrange tomato slices over the top

6. Pour egg cheese mixture evenly over vegetables and sprinkle remaining mozzarella and parmesan on top

7. Bake 30 to 35 minutes until golden and eggs are set

8. Cool 5 to 10 minutes before slicing and garnish with fresh basil

Notes

Do not skip salting and drying the eggplant to remove bitterness and moisture.

Cook eggplant in batches without crowding for proper browning.

Can be assembled a day ahead and baked fresh the next day.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Vegetarian Main Side Dish
Method: Baking
Cuisine: Mediterranean American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 5g
Sodium: 320mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 3g
Protein: 12g
Cholesterol: 110mg

Keywords: tomato and eggplant pie, tomato eggplant pie recipe, summer vegetable pie, eggplant tomato bake, easy summer pie