Yield: 4 Servings
Everything about this Eggplant, Tomato Pie is the best! From the eggplant itself to the melted cheese, it is so difficult not to fall in love with this dish! I am so excited to share this recipe with you today because I know that you are going to love it! I have listed all the things you will be needing so just follow them step by step, and you are good to go!
Cheddar cheese, shredded
1 Eggplant, peeled
1 tbsp butter, melted
1 onion, diced
2 cloves garlic
2 tomatoes, sliced
1 tbsp pesto
Place a pot with water on the stove and turn the heat to high. Bring the water to a boil.
Cut the peeled eggplant into small cubes. Put them into the boiling water, then cook for a few minutes until cooked through. Drain and transfer them into a large mixing bowl.
Use a masher to mash the cooked eggplant slices.
Add melted butter, pesto, egg, bread crumbs, garlic, and onions. Stir all the ingredients to combine.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a pie pan.
Slice a tomato and spread them to the bottom of the greased pan.
Place the eggplant mixture over the tomato slices.
Slice the other tomato, then scatter the slices over the eggplant mixture. Top everything with cheddar cheese and freshly chopped parsley.
Place the pie pan in the preheated oven and bake the Eggplant, Tomato Pie for about 30 minutes or until the top turns golden brown.
Remove the Eggplant, Tomato Pie from the oven.
Serve and enjoy!
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Servings: 4 Amount per serving: Calories 111 | %Daily Value* Total Fat 6g 8% | Saturated Fat 2.5g 12% | Cholesterol 49mg 16% | Sodium 66mg 3% | Total Carbohydrate 12.5g 5% | Dietary Fiber 5.5g 20% | Total Sugars 6.6g | Protein 3.9g | Vitamin D 6mcg 29% | Calcium 45mg 3% | Iron 1mg 4% | Potassium 470mg