Celebrate the bounty of summer with this delightful Summer Eggplant Tomato Pie. Combining tender eggplant, juicy Roma tomatoes, and melty mozzarella cheese, this dish is a savory symphony perfect for any occasion. Easy to prepare and bursting with fresh flavors, it’s a great way to enjoy seasonal produce.
One summer evening, as the garden overflowed with ripe tomatoes and fragrant herbs, I decided to create something special for dinner. My family watched with curiosity as I layered eggplant and tomatoes into a pie, their anticipation growing with each step. When I pulled the golden, bubbling pie from the oven, my husband’s eyes lit up, and my children couldn’t wait to dig in. It was an instant hit, and now, this Summer Eggplant Tomato Pie has become our favorite way to savor the flavors of the season.
Why This Summer Eggplant Tomato Pie?
- Seasonal Ingredients: Utilizes fresh summer produce, making the dish both flavorful and nutritious.
- Texture and Flavor: The creamy eggplant mash contrasts beautifully with the juicy tomatoes and crisp breadcrumbs.
- Simple and Delicious: Easy to prepare and full of robust flavors, perfect for weeknight dinners or gatherings.
- Cheesy Goodness: Topped with melty mozzarella and savory parmesan for an irresistible cheesy finish.
Ingredients:
- 1 large eggplant (about 550g / 1.2 lb)
- 6 Roma tomatoes, sliced into 1.25 cm (0.5-inch) rounds (about 680g / 1.5 lb)
- 1 medium red onion, diced (about 150g / 0.33 lb)
- 2 cloves garlic, chopped
- 1 cup panko breadcrumbs (about 100g / 0.22 lb)
- 1/4 cup grated parmesan cheese (about 25g / 0.06 lb)
- 1 egg
- 3 tablespoons butter, melted (about 42g / 0.09 lb)
- 1 tablespoon prepared pesto
- 4 ounces shredded mozzarella cheese (about 115g / 0.25 lb)
- Fresh chopped, flat-leafed Italian parsley
- Salt and pepper to taste
Directions:
- Prepare the Eggplant: Peel and cube the eggplant. Boil in salted water until soft, about 10 minutes.
- Saute the Aromatics: While the eggplant cooks, sauté the diced red onion and chopped garlic over medium heat until translucent and fragrant, taking care not to burn the garlic. Set aside.
- Mash and Mix: Drain the cooked eggplant and mash it well. To the eggplant mash, add the sautéed onion and garlic, panko breadcrumbs, grated parmesan cheese, egg, melted butter, and prepared pesto. Mix thoroughly until well combined. Season with salt and pepper to taste.
- Prepare the Pie Pan: Lightly grease a pie pan with non-stick cooking spray. Arrange half of the tomato slices on the bottom of the pan.
- Assemble the Pie: Spread the eggplant mixture evenly over the tomato layer. Top with the remaining tomato slices.
- Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the top and garnish with fresh chopped parsley. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until the top is golden brown and bubbly.
- Serve: Let the pie cool slightly before slicing and serving. Enjoy warm.
Notes:
- Substitutions: You can use zucchini instead of eggplant for a different twist. If you prefer, feta cheese can replace mozzarella for a tangier flavor.
- Cooking Tips: Be sure to drain the eggplant well to avoid excess moisture in the pie. If the tomatoes are particularly juicy, you can pat them dry with paper towels before layering.
- Nutritional Information: This dish is rich in fiber and vitamins from the vegetables and provides a good amount of protein and calcium from the cheese.
- Serving Suggestions: Pair with a fresh green salad and crusty bread for a complete meal. It’s also great as a side dish for grilled meats or fish.
