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–+ servings

Tomato Eggplant Pie

A savory pie filled with layers of roasted tomatoes and eggplant, perfect for a hearty meal or side dish.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish, Vegetarian
Cuisine: Mediterranean
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pie Crust
  • 1 pre-made pie crust store-bought or homemade
Filling
  • 2 medium eggplants sliced
  • 4 medium tomatoes sliced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil chopped

Method
 

Prepare the Filling
  1. Preheat the oven to 400°F (200°C).
  2. Slice the eggplants and tomatoes. Sprinkle salt on the eggplant slices and let them sit for 15 minutes to draw out moisture.
  3. Rinse and pat dry the eggplant slices. Toss them with olive oil, black pepper, and oregano.
  4. Spread the eggplant on a baking sheet and roast for 20 minutes until tender.
Assemble the Pie
  1. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, and fresh basil.
  2. Layer the roasted eggplant and sliced tomatoes in the pie crust, alternating between the two.
  3. Spread the ricotta mixture over the layers, then top with the remaining mozzarella cheese.
Bake
  1. Bake the pie in the preheated oven for 25 minutes or until the cheese is bubbly and golden.
  2. Remove from the oven and let it cool for 10 minutes before slicing.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 2mg

Notes

Serve warm or at room temperature. Pairs well with a fresh salad.

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