Servings: 4
Today I have another simple yet super fantastic eggplant recipe I’d like to share. Lately, I have been searching for a new and unexpected recipe. I’ve been browsing the net, checking Pinterest, even TikTok food hacks. It’s funny how I most of the time had second thoughts about TikTok food hacks but ended up surprised with the result! But no, I did not find this recipe on TikTok.It is been my favourite since I started cooking. My mom used to make this when I was little. Unlike the kids of today, I enjoy veggies a lot when I was a kid. I love how I can easily modify this eggplant tomato pie recipe. The sky is the limit as I can whip it up using ingredients I have in my pantry. So feel free to play around with the flavours. Adjust it according to your mood or to suit your family’s preference.
INGREDIENTS
1 tbsp butter, melted
2 tomatoes, sliced
1 Eggplant
2 cloves garlic
1 onion, diced
Breadcrumbs
1 tbsp pesto
1 Egg
Fresh parsley
Cheddar cheese, shredded
How to make Eggplant Tomato Pie
Step 1: peel the eggplant. Slice it into cubes, then boil until soft and tender. Once done, drain and mash the cubed eggplant.
Step 2: To the eggplant mash, add the diced onion, garlic, breadcrumbs, egg, melted butter, and pesto. Mix well until everything is incorporated.
Step 3: On the bottom of a greased pan, layer the slices of tomato. Top with the eggplant mixture then lay the rest of the tomato slices over followed by another layer of eggplant mixture. On top, sprinkle the shredded cheese, then some fresh parsley.
Step 4: Place the pan in a 350 degrees oven and bake the pie for about 30 minutes or until golden brown.
Nutrition Facts:
Servings: 4, Amount per serving: Calories 111, 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
Ingredients
- 1 tbsp butter, melted
- 2 tomatoes, sliced
- 1 Eggplant
- 2 cloves garlic
- 1 onion, diced
- Breadcrumbs
- 1 tbsp pesto
- 1 Egg
- Fresh parsley
- Cheddar cheese, shredded
Instructions
Step 1: peel the eggplant. Slice it into cubes, then boil until soft and tender. Once done, drain and mash the cubed eggplant.
Step 2: To the eggplant mash, add the diced onion, garlic, breadcrumbs, egg, melted butter, and pesto. Mix well until everything is incorporated.
Step 3: On the bottom of a greased pan, layer the slices of tomato. Top with the eggplant mixture then lay the rest of the tomato slices over followed by another layer of eggplant mixture. On top, sprinkle the shredded cheese, then some fresh parsley.
Step 4: Place the pan in a 350 degrees oven and bake the pie for about 30 minutes or until golden brown.
