Prep Time: 20 mins | Cooking time: 40 mins | Total Time: 1 hr | Servings: 6
Drowning on summer eggplant? This recipe is a nice way to use up all the eggplant sitting on your cupboard. Incredibly easy to whip up using only simple ingredients. With layers of eggplant, two kinds of cheeses, spices, and dried tomatoes all in one delicious pie!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1-2 medium eggplants (I used the globe eggplants)
1 tsp salt
1 savoury pie dough (homemade or store-bought)
1/2 tsp oregano
1/2 tsp basil
1-2 dashes of pepper
1/3 c. chopped sun-dried tomatoes (in oil and drained) (62 g.)
1 1/2 c. shredded fontal or gruyere cheese (135 g.)
1/2 c. + 2 tablespoons freshly grated Parmesan cheese (63 g.)
2 tbsp olive oil
How to make Italian Eggplant Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Set aside a lightly greased and floured 8 to 9-inch round pie plate.
Step 2: After peeling the eggplant (optional), slice them thinly. In a bowl, place the slices and toss with a tsp of salt. Allow it to sit for at least 20 minutes. Drain but do not rinse. Then, lightly grill on a pan grill or bbq.
Step 3: Into the prepared pie plate, fir the homemade or store-bought savoury dough, then prick the bottom crust.
Step 4: Beginning with a layer of grilled eggplant, make two layers and sprinkle with oregano and basil, 1/3 of Parmesan cheese, half chopped sun-dried tomatoes, half the fontal or gruyere cheese, and top with the rest of the third Parmesan. Lastly, drizzle with olive oil.
Step 5: Place in the preheated oven and bake for about 35 to 40 minutes. Remove from the oven when done and allow the pie to sit for at least 10 minutes before slicing.
Note:
Tent with foil and continue baking if the crust begins to brown too much.
Nutrition Facts:
Calories: 379kcal | Carbohydrates: 22g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 759mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 448mg | Iron: 2mg
Ingredients
- 1-2 medium eggplants (I used the globe eggplants)
- 1 tsp salt
- 1 savoury pie dough (homemade or store-bought)
- 1/2 tsp oregano
- 1/2 tsp basil
- 1-2 dashes of pepper
- 1/3 c. chopped sun-dried tomatoes (in oil and drained) (62 g.)
- 1 1/2 c. shredded fontal or gruyere cheese (135 g.)
- 1/2 c. + 2 tablespoons freshly grated Parmesan cheese (63 g.)
- 2 tbsp olive oil
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C. Set aside a lightly greased and floured 8 to 9-inch round pie plate.
Step 2: After peeling the eggplant (optional), slice them thinly. In a bowl, place the slices and toss with a tsp of salt. Allow it to sit for at least 20 minutes. Drain but do not rinse. Then, lightly grill on a pan grill or bbq.
Step 3: Into the prepared pie plate, fir the homemade or store-bought savoury dough, then prick the bottom crust.
Step 4: Beginning with a layer of grilled eggplant, make two layers and sprinkle with oregano and basil, 1/3 of Parmesan cheese, half chopped sun-dried tomatoes, half the fontal or gruyere cheese, and top with the rest of the third Parmesan. Lastly, drizzle with olive oil.
Step 5: Place in the preheated oven and bake for about 35 to 40 minutes. Remove from the oven when done and allow the pie to sit for at least 10 minutes before slicing.
Notes
Tent with foil and continue baking if the crust begins to brown too much.
