Go Back
- 1 large eggplant, thinly sliced - 3 ripe tomatoes, sliced - 1 onion, finely chopped - 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 - Salt and pepper to taste - 1 pre-made pie crust (or homemade, if preferred) - 2 tablespoons olive oil If you’re out of fresh ingredients, don’t worry! You can swap them. For eggplant, use zucchini for a similar texture. Canned tomatoes work if fresh ones are not available. Instead of ricotta, cottage cheese can work too. Use dried herbs if you lack fresh ones. Just remember that dried herbs are more potent. Using fresh, high-quality ingredients makes a big difference. Fresh tomatoes burst with flavor. A ripe eggplant brings a nice texture. Good cheese adds creaminess. Always choose local or organic ingredients when possible. They not only taste better, but they also support local farms and reduce your carbon footprint. Quality ingredients make your pie shine! {{ingredient_image_1}} To make the Summer Tomato Eggplant Pie, we start with simple steps. First, gather all your ingredients. You will need eggplant, tomatoes, onion, garlic, and cheeses. Preheat your oven to 375°F (190°C). This pie takes about 50 minutes from start to finish. 1. Heat two tablespoons of olive oil in a large skillet over medium heat. 2. Add one finely chopped onion and sauté for five minutes. It should look soft and translucent. 3. Next, add two minced garlic cloves. Cook for one more minute until you smell the garlic. 4. Now, layer the thin slices of one large eggplant into the skillet. Sauté them for five to seven minutes. They need to soften up. Season with salt, pepper, and one teaspoon of dried oregano. 5. Remove the skillet from heat and let the eggplant cool a bit. 6. In a bowl, mix one cup of ricotta cheese, half a cup of mozzarella, and half a cup of Parmesan cheese. Add fresh basil and season with salt and pepper. 7. Roll out your pie crust. Place it in a 9-inch pie dish and trim any extra crust. 8. Spread the ricotta mixture evenly over the bottom of the crust. 9. Layer the sautéed eggplant on top, followed by sliced tomatoes. Repeat these layers until you run out of ingredients. 10. Finish with a layer of tomatoes on top. Sprinkle the rest of the mozzarella and Parmesan cheese over that. 11. Bake the pie in the preheated oven for 30 to 35 minutes. Look for bubbling cheese and a golden brown top. 12. Once done, let the pie cool for ten minutes before slicing. Check that the cheese is bubbling and has a golden color. The pie should not look watery. When assembling, aim for even layers. This keeps every bite tasty. A layer of fresh basil on top adds a nice touch at the end. Enjoy your beautiful pie! To boost the flavor of your Summer Tomato Eggplant Pie, I love using herbs. Fresh basil adds a nice touch. Dried oregano works well too. You can also add a pinch of red pepper flakes for heat. If you like, try thyme or rosemary for a twist. Always taste as you go. This way, you can adjust flavors to your liking. When slicing eggplant, make sure to cut it thin. Thin slices help the eggplant cook faster and blend with the other flavors. A sharp knife makes this easier. For tomatoes, use a serrated knife to prevent squishing. Slice them evenly for a nice presentation. Layer them carefully in your pie for a beautiful look. Choosing a pie crust can change your dish. A homemade crust gives a fresh touch. It allows you to control the flavor and texture. If you're short on time, a store-bought crust is fine too. Look for one with simple ingredients. Both options will work well in your pie. Just remember to pre-bake the crust if needed. This keeps it crispy. Pro Tips Use Fresh Ingredients: Fresh, ripe tomatoes and eggplants will enhance the flavor of your pie significantly. Look for vegetables that are firm and vibrant in color. Layering Technique: To achieve a balanced flavor, layer your ingredients in a specific order—cheese, vegetables, and then remaining cheese on top. This will create a delicious crust when baked. Let It Rest: Allow the pie to rest for about 10 minutes after baking. This will help the layers set, making it easier to slice and serve without falling apart. Additional Seasoning: Feel free to experiment with additional herbs like thyme or rosemary for a unique flavor profile. A sprinkle of red pepper flakes can also add a nice kick! {{image_2}} You can make this pie vegetarian by skipping the cheese. Use tofu or cashew cheese instead. These options give a creamy texture. For a vegan twist, replace the eggs with flaxseed meal mixed with water. This mix binds the filling well. Season it with herbs for added flavor. Feel free to add more veggies! Zucchini slices add moisture and taste. Bell peppers bring color and crunch. You can sauté them with the onions. Just chop them small, so they cook evenly. Layer these veggies with eggplant and tomatoes for a hearty dish. Try different cheeses for unique flavors. Goat cheese gives a tangy twist. Feta adds a salty bite. Vegan cheese options are also available. Look for brands that melt well. This can change the flavor profile while keeping it creamy and delicious. After your Summer Tomato Eggplant Pie cools, you can store leftovers easily. First, slice the pie into portions. Then, place the slices in an airtight container. Be sure to cover it tightly. You can keep the pie in the fridge for up to three days. If you want to keep it longer, consider freezing it. Freezing the pie is a great choice for future meals. Wrap each slice in plastic wrap. Then, place the wrapped slices in a freezer bag or container. Make sure to remove as much air as possible. This will help prevent freezer burn. You can freeze the pie for up to three months. When you're ready to eat it, thaw it in the fridge overnight before reheating. To reheat your pie, the oven is best for taste. Preheat the oven to 350°F (175°C). Place the slice on a baking sheet. Cover it with foil to keep it moist. Heat for about 15-20 minutes. You can also use a microwave for convenience. Heat it for 1-2 minutes on high. However, the crust may not stay as crispy. Enjoy your warm pie, just like when it was fresh! Yes, you can prepare this pie ahead of time. I suggest making it the day before. After baking, let it cool completely. Then, cover it well and store it in the fridge. When you're ready to serve, just reheat it in the oven. This keeps the crust crisp and the flavors intact. This pie pairs well with many sides. Here are some great options: - A fresh green salad with vinaigrette - Garlic bread or crusty baguette - Grilled vegetables for a smoky taste - A simple yogurt sauce for added creaminess These sides complement the pie's rich flavors and textures. To keep your pie crust from getting soggy, start by pre-baking it. Place the crust in the oven for about 10 minutes before adding the filling. This helps it set. You can also sprinkle a thin layer of breadcrumbs or grated cheese on the bottom. This layer creates a barrier and absorbs excess moisture. In this blog post, we explored how to make a delicious Summer Tomato Eggplant Pie. We discussed the importance of using fresh, quality ingredients to boost flavor. You learned step-by-step instructions and visual cues to ensure perfect doneness. I shared tips for enhancing flavor with herbs and the best slicing techniques. We also covered ways to adapt the recipe and how to properly store leftovers. Embrace these ideas, and enjoy making your pie with confidence. Your kitchen will be filled with tasty aromas and flavors you love.

Summer Tomato Eggplant Pie

A delicious pie featuring layers of eggplant, tomatoes, and cheeses, perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 large eggplant, thinly sliced
  • 3 ripe tomatoes, sliced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped
  • 1 Salt and pepper to taste
  • 1 pre-made pie crust (or homemade, if preferred)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and continue to cook for another minute until fragrant.
  • Layer the eggplant slices in the skillet and sauté for about 5-7 minutes, until softened. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.
  • In a bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Stir in the fresh basil and season with a pinch of salt and pepper.
  • Roll out the pie crust and lay it in a 9-inch pie dish, trimming any excess.
  • Spread a layer of the ricotta mixture over the bottom of the pie crust.
  • Add a layer of sautéed eggplant followed by a layer of sliced tomatoes on top.
  • Repeat the layers until all ingredients are used, finishing with a layer of tomatoes.
  • Sprinkle the remaining mozzarella and Parmesan cheese over the top layer of tomatoes.
  • Bake in the preheated oven for 30-35 minutes until the cheese is bubbling and golden brown.
  • Allow the pie to cool for about 10 minutes before slicing.

Notes

Serve warm, garnished with fresh basil leaves on top for a pop of color. For added flair, drizzle with balsamic reduction before serving.
Keyword pie, summer, vegetarian