Servings: 4
This eggplant, tomato pie is very easy to throw together using simple pantry ingredients. It is a brilliant recipe that you can wring out and adjust according to your preference.
I have been enjoying this eggplant, tomato pie for years! It’s one of my family’s favorite summer dishes we love to have this on our dinner table all year round! This eggplant, tomato pie is a healthy dish that’s perfect for everybody.
Eggplant, tomatoes, herbs, and cheese – are the main ingredients you need to make this pie. You can easily find them in your local grocery store or backyard if you enjoy gardening like mu husband. This recipe is pretty customizable so feel free to adjust it depending on your preference. I love this as is with the tomato slices as the crust is topped with eggplant mixture, cheese, and fresh herbs. Just the perfect balance of everything which suits my taste. Make sure not to be shy with the seasoning as eggplants have proven to be a little bland. Alternately, you can roast it to wring out even more flavor.
INGREDIENTS
1 egg
1 tbsp butter, melted
1 eggplant
2 tomatoes, sliced
2 cloves garlic
1 onion, diced
Breadcrumbs
1 tbsp pesto
Fresh parsley
Cheddar cheese, shredded
How to make Eggplant, Tomato Pie
Step 1: After peeling the eggplant, slice them into cubes. Boil the eggplant cubes until tender. When done, drain and mash.
Step 2: To the eggplant mash, add the diced onion, garlic, breadcrumbs, egg, and melted butter. Mix well until combined.
Step 3: On the bottom of a greased pan, lay the sliced tomato (one tomato). Add the eggplant mixture. On top, sprinkle the rest of the tomato and top with shredded cheddar and fresh parsley.
Step 4: Place in the oven and bake for about 30 minutes at 350 degrees F until golden brown.
Nutrition Facts:
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 egg
- 1 tbsp butter, melted
- 1 eggplant
- 2 tomatoes, sliced
- 2 cloves garlic
- 1 onion, diced
- Breadcrumbs
- 1 tbsp pesto
- Fresh parsley
- Cheddar cheese, shredded
Instructions
Step 1: After peeling the eggplant, slice them into cubes. Boil the eggplant cubes until tender. When done, drain and mash.
Step 2: To the eggplant mash, add the diced onion, garlic, breadcrumbs, egg, and melted butter. Mix well until combined.
Step 3: On the bottom of a greased pan, lay the sliced tomato (one tomato). Add the eggplant mixture. On top, sprinkle the rest of the tomato and top with shredded cheddar and fresh parsley.
Step 4: Place in the oven and bake for about 30 minutes at 350 degrees F until golden brown.
