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Summer Tomato and Eggplant Pie

A delightful pie made with layers of fresh summer tomatoes, eggplant, and gooey mozzarella cheese, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups sliced summer tomatoes
  • 2 cups sliced eggplant
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 pie crust pie crust Store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Wash and slice your summer tomatoes and eggplant, aiming for uniform slices for even cooking.
  3. In a large bowl, toss the sliced eggplant with salt and let it sit for about 15 minutes. Rinse and pat dry before using.
Assembly
  1. Roll out your pie crust and place it in a pie dish. Layer the bottom with a portion of the eggplant.
  2. Follow with a layer of tomatoes, then sprinkle with half of the mozzarella and Parmesan cheese.
  3. Continue layering until all the vegetables and cheese are used, finishing with a layer of cheese on top.
Baking
  1. Drizzle the olive oil over the top of the pie and sprinkle with dried oregano, salt, and pepper.
  2. Bake in the preheated oven for about 30-35 minutes, until the crust is golden brown and the cheese is bubbly.
  3. Allow the pie to cool slightly before slicing to allow the filling to set.

Notes

For substitutions, zucchini or bell peppers can be used. To prevent a soggy bottom crust, pre-bake the pie shell for about 10 minutes before adding the filling. Leftovers can be stored in the fridge for up to 3 days, or frozen for up to a month. Reheat in the oven at 350°F (175°C).