Enjoy the vibrant flavors of summer with this delightful Summer Eggplant and Tomato Pie. Featuring tender eggplant, juicy Roma tomatoes, and a blend of cheeses, this pie is a savory treat that brings the best of seasonal produce to your table. Perfect for brunch, lunch, or dinner, it’s a versatile dish that showcases the beauty of fresh, summer ingredients.
This Summer Eggplant and Tomato Pie has become a seasonal favorite in our family. The first time I made it, the kitchen filled with the wonderful aroma of fresh tomatoes and herbs, and my husband couldn’t wait to try it. Our kids, who are sometimes wary of vegetables, were enchanted by the cheesy goodness and the deliciously soft eggplant. Now, this pie is a highly anticipated dish that makes frequent appearances at our summer gatherings and family meals. It’s a joy to share this colorful, flavorful pie with loved ones, knowing that it always brings smiles and satisfaction.
Why This Summer Eggplant and Tomato Pie?
Fresh and Flavorful:
- Seasonal Ingredients: Utilizing summer-fresh eggplant and tomatoes for peak flavor and nutrition.
- Cheesy Delight: A delightful mix of mozzarella and Parmesan adds richness and savory notes.
Versatile and Satisfying:
- Perfect for Any Meal: Enjoy it as a main course, a hearty side, or even a brunch dish.
- Vegetarian-Friendly: A meatless option that’s hearty and satisfying for all eaters.
Easy to Make:
- Simple Steps: Easy-to-follow instructions make this recipe accessible for cooks of all levels.
- One-Pan Dish: Minimal cleanup with the entire pie prepared in a single baking dish.
Ingredients:
- 1 large eggplant
- 6 Roma tomatoes, sliced into half-inch (1.27 cm) rounds
- 1 medium red onion, diced
- 2 cloves garlic, chopped
- 1 cup (112g) panko breadcrumbs
- 1/4 cup (25g) grated Parmesan cheese
- 1 egg
- 3 tbsp (42g) butter, melted
- 1 tbsp (15g) prepared pesto
- 4 ounces (113g) mozzarella cheese, shredded
- Fresh chopped flat-leaf Italian parsley
- Salt and pepper to taste
Directions:
- Prep the Eggplant: Peel and cube the eggplant. Boil in salted water until soft, about 10 minutes.
- Saute the Aromatics: While the eggplant is cooking, sauté the diced red onion and chopped garlic over medium heat until translucent and fragrant, being careful not to burn the garlic. Set aside.
- Mash and Mix: When the eggplant is soft, drain the water and mash the eggplant. Add the sautéed onion and garlic, panko breadcrumbs, grated Parmesan, egg, melted butter, and prepared pesto. Mix well until fully combined.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Lubricate a pie pan with non-stick cooking spray.
- Assemble the Pie: Layer the bottom of the pan with sliced tomatoes. Add the eggplant mixture on top of the tomatoes, spreading it evenly. Top the mixture with the remaining tomato slices.
- Add Cheese and Bake: Sprinkle the shredded mozzarella cheese over the top of the pie and garnish with fresh chopped parsley. Bake in the preheated oven for 30 minutes or until the top is golden brown.
- Cool and Serve: Allow the pie to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes:
- Substitutions: Feel free to substitute the panko breadcrumbs with regular breadcrumbs or a gluten-free alternative if needed.
- Herb Variations: Add a sprinkle of dried oregano or basil for extra flavor.
- Nutritional Info: This pie is rich in fiber and packed with vitamins from the fresh vegetables.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
