Description
A delicious and easy-to-make summer pie featuring fresh tomatoes and eggplant, perfect for a light meal or side dish.
Ingredients
- 2 medium eggplants, sliced into 1/4-inch rounds
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 medium tomatoes, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 pre-made pie crust (9-inch)
- 1 large egg, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- Sprinkle the sliced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the eggplant slices to the skillet and cook for another 5-7 minutes until they are tender. Remove from heat and let cool slightly.
- In a mixing bowl, combine the sliced tomatoes, oregano, black pepper, and half of the mozzarella cheese.
- In the pie crust, layer half of the eggplant mixture, followed by half of the tomato mixture. Repeat the layers with the remaining eggplant and tomato mixtures.
- Top the pie with the remaining mozzarella and Parmesan cheese. Brush the edges of the crust with the beaten egg.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and the crust is golden brown.
- Allow the pie to cool for 10 minutes before slicing and serving.
Notes
- For a spicier kick, add red pepper flakes to the tomato mixture.
- You can substitute zucchini for eggplant or mix in other summer vegetables like bell peppers or spinach for added flavor and nutrition.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg