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–+ servings
A freshly baked Tomato and Eggplant Pie with a slice cut out, showing layers of vegetables and cheese.

Tomato and Eggplant Pie

A savory pie with layers of tomato and eggplant.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 package refrigerated pie crusts
For the Filling
  • 1 large eggplant peeled and thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups canned diced tomatoes undrained
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Equipment

  • 9-inch pie dish
  • Large skillet
  • Baking sheet

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Press one pie crust into the bottom and up the sides of a 9-inch pie dish. Set aside.
  3. Arrange the sliced eggplant in a single layer on a baking sheet. Bake for 15 minutes, or until lightly browned. Remove from oven.
  4. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  5. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Stir in the diced tomatoes, oregano, and black pepper. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
  7. Layer the baked eggplant slices in the prepared pie crust.
  8. Pour the tomato mixture evenly over the eggplant.
  9. Sprinkle the mozzarella and Parmesan cheeses over the top.
  10. Bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  11. Let the pie cool for 10 minutes before slicing and serving.

Notes

You can add other vegetables like zucchini or bell peppers to the filling. For a richer flavor, consider adding a pinch of red pepper flakes to the tomato sauce.

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