Go Back
To make this tasty Eggplant Tomato Pie, you need simple, fresh ingredients. Here’s what you will need: - 1 large eggplant, sliced into 1/4 inch rounds - 2 large tomatoes, sliced - 1 onion, thinly sliced - 2 cloves garlic, minced - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 pre-made pie crust (store-bought or homemade) These main ingredients create a flavorful base for your pie. Each layer adds depth to the dish. For that extra punch of flavor, you will need some seasonings and cheese: - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil) - 1 tablespoon olive oil - Salt and pepper to taste The dried oregano and fresh basil elevate the taste. The cheeses provide creaminess and richness. You can add a few more ingredients for a unique twist: - A drizzle of balsamic reduction for sweetness. - Red pepper flakes for a spicy kick. - Fresh parsley or chives for garnish. These optional ingredients can personalize your Eggplant Tomato Pie. They allow you to explore different flavors. For the complete cooking process, check out the Full Recipe. Start by slicing the eggplant into 1/4 inch rounds. Lay the slices on a baking sheet. Drizzle them with olive oil. Then, sprinkle on some salt and pepper. This helps bring out the eggplant's flavor. Bake the slices at 375°F (190°C) for about 20 minutes. Flip them halfway through baking. Look for a tender and lightly browned texture. Once done, take them out and set the slices aside. While the eggplant bakes, you can make the ricotta mixture. Take a skillet and heat a small amount of olive oil. Add the thinly sliced onion and cook until it turns translucent. This should take about 5 minutes. Next, add the minced garlic and cook for one more minute. Remove the skillet from the heat. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, oregano, and fresh basil. Don’t forget to season it with salt and pepper. Mix everything well until it’s nice and smooth. Now it's time to put everything together. Roll out your pie crust and place it in a pie dish. Spread the ricotta mixture evenly over the crust. Next, layer the baked eggplant slices on top. Follow that with a layer of sliced tomatoes. Then, add the sautéed onion and garlic mixture. Finally, sprinkle the remaining mozzarella on top. Bake this beautiful pie in the oven for 25 to 30 minutes. Look for bubbly, golden cheese as a sign that it’s ready. Let the pie sit for about 10 minutes before slicing. This waiting time helps it set up nicely. For an added touch, garnish with fresh basil or a drizzle of balsamic reduction. Enjoy this delightful dish! For the full recipe, check out the details above. To make the best eggplant tomato pie, start with the eggplant. Choose a large eggplant, firm and smooth. Slice it into 1/4 inch rounds. This size helps it cook evenly. To reduce bitterness, sprinkle the slices with salt and let them sit for 30 minutes. Rinse and pat them dry. This step enhances the flavor. Bake the eggplant slices until tender. Drizzling them with olive oil adds flavor. Flip the slices halfway for even cooking. This simple method makes your eggplant soft and delicious. A crispy crust is key to a great pie. Use a pre-made pie crust for ease. You can also try a homemade crust if you prefer. Before adding the filling, blind bake the crust. This means baking it empty for a few minutes. It helps to prevent a soggy bottom. Ensure your oven is fully preheated to 375°F (190°C). This temperature helps the crust cook nicely. Watch your pie as it bakes. If the edges brown too quickly, cover them with foil. Serving your eggplant tomato pie can be fun! Slice the pie into wedges. Serve warm for the best taste. Garnish each slice with fresh basil. This adds a pop of color and flavor. A drizzle of balsamic reduction on top adds elegance. You can also serve it with a simple green salad. This makes a well-rounded meal. For a special touch, pair it with a chilled glass of white wine. Enjoy every bite of this delightful dish! For the full recipe, check the beginning of the article. {{image_2}} You can easily make this eggplant tomato pie vegetarian and vegan. For a vegetarian version, simply keep all the ingredients the same. If you want it vegan, swap the cheeses for plant-based alternatives. Use cashew cheese or tofu mixed with nutritional yeast. Both options give a creamy texture and rich taste. You can also skip the cheese altogether for a lighter dish. Herbs and spices can change the flavor of your eggplant tomato pie. Try adding fresh thyme or rosemary for a fragrant twist. A pinch of red pepper flakes will add heat. You can also mix in a teaspoon of smoked paprika for a warm, smoky flavor. Experimenting with these options makes it fun and unique every time you bake. Cheese lovers can play with different cheese types. Instead of ricotta, you might use goat cheese for a tangy flavor. Feta cheese is another great option, adding a salty kick. For a dairy-free choice, try vegan mozzarella. It melts well and keeps the pie creamy. Each cheese brings its own flair, so feel free to mix and match based on your taste. Check out the Full Recipe for more details on making this delicious pie. To store leftover eggplant tomato pie, let it cool first. Cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep the pie fresh. Store it in the refrigerator. It will stay good for about three to four days. When you're ready to enjoy leftovers, reheat the pie in the oven. Preheat your oven to 350°F (175°C). Remove the cover and place the pie in the oven. Heat for about 15 to 20 minutes. Make sure it is warmed through. You can also reheat it in the microwave. Heat slices for about one to two minutes. This method is quick but may not keep the crust crispy. If you want to freeze the pie, it is best to do so before baking. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to bake, remove the wrap. Bake it from frozen at 375°F (190°C) for about 40 to 50 minutes. If you have leftovers after baking, let them cool before freezing. Just remember to use them within three months for the best taste. For the full recipe, check the section above. If you don't have ricotta cheese, you can use cottage cheese. It gives a similar texture. You can also try cream cheese, but it will be richer. Another option is making a blend of Greek yogurt and sour cream. This mix has a nice tang and creaminess. Just remember to adjust the seasonings as needed. Yes, you can use fresh herbs! Fresh herbs add great flavor. For example, use one tablespoon of fresh basil instead of one teaspoon of dried. The taste will be more vibrant. Just chop the herbs finely before mixing them in. This small change can make your dish feel even more special. Eggplant tomato pie can last about three to four days in the fridge. Make sure to store it in an airtight container. If you want to keep it longer, you can freeze it. When frozen, it can last up to three months. Just remember to thaw it overnight in the fridge before reheating. Enjoy your pie at its best! For a complete guide, check the Full Recipe. We explored the joy of making Eggplant Tomato Pie. You learned about key ingredients, seasonings, and optional flavors to enhance your dish. I shared step-by-step instructions, plus tips for a crispy crust and great presentation. We discussed tasty variations, storage tips, and answer common questions. This dish is versatile and fun to make. Enjoy your cooking journey as you create a delicious pie that everyone will love. Don't hesitate to experiment and make it your own!

Eggplant Tomato Pie

Discover the delightful flavors of Eggplant Tomato Pie with this easy recipe! Layered with tender eggplant, fresh tomatoes, and a creamy ricotta filling, this savory dish is perfect for any occasion. In just one hour, you can create a stunning pie that will impress friends and family alike. Don't miss out on this tasty treat—click through to explore the full recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

1 large eggplant, sliced into 1/4 inch rounds

2 large tomatoes, sliced

1 onion, thinly sliced

2 cloves garlic, minced

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)

1 tablespoon olive oil

Salt and pepper to taste

1 pre-made pie crust (store-bought or homemade)

Instructions
 

Preheat the oven to 375°F (190°C).

    Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for about 20 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Remove from oven and set aside.

      In a skillet over medium heat, add a little olive oil and sauté the onion until translucent. Add the minced garlic and cook for an additional minute until fragrant. Remove from heat.

        In a mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan cheese, oregano, fresh basil, salt, and pepper. Mix until well blended.

          Roll out the pie crust and fit it into a pie dish. Spread the ricotta mixture evenly over the base of the crust.

            Layer the baked eggplant slices on top of the ricotta mixture, followed by a layer of sliced tomatoes, and sprinkle with the sautéed onion and garlic mixture.

              Top the pie with the remaining mozzarella cheese.

                Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

                  Let the pie sit for about 10 minutes before serving to allow it to set.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

                      - Presentation Tips: Slice the pie into wedges and serve warm, garnished with fresh basil for a vibrant touch. A drizzle of balsamic reduction over the top can add an extra layer of flavor and elegance.