Description
A delightful pie bursting with fresh summer flavors, perfect for gatherings or a comforting meal.
Ingredients
Scale
- 1 store-bought pie crust
- 2 medium eggplants
- 4 ripe tomatoes
- 1 onion (yellow or sweet)
- 2 cloves garlic
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh basil leaves
- 2 eggs
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare the eggplants by slicing them into 1/4-inch rounds and sprinkling with salt; let sit for 15 minutes.
- Sauté the onion in olive oil until translucent, about 5 minutes; add minced garlic and cook for another minute.
- Cook the rinsed and dried eggplant slices in the skillet until golden and tender, about 8-10 minutes.
- Layer the sautéed eggplants and onions with chopped tomatoes, shredded mozzarella, and basil in a bowl; add the eggs and mix well.
- Fill the pie crust in a 9-inch dish with the mixture, spreading evenly.
- Bake for 35-40 minutes, until crust edges are golden and filling is set.
- Cool for a few minutes before slicing.
Notes
This pie is great served warm or at room temperature. Garnish with fresh basil and serve with a side salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 75mg
Keywords: summer, tomato, eggplant, pie, vegetarian, easy recipe, comfort food