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Tomato and Eggplant Pie

Tomato and Eggplant Pie with roasted eggplant and juicy tomato layers baked into a cheesy, set filling. A rustic vegetarian pie crust version that slices clean after a short rest.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Mediterranean
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

refrigerated pie crust
  • 1 refrigerated pie crust Use a store-bought pie crust for the fastest assembly.
eggplant
  • 1 medium medium eggplant Slice into 1/4-inch rounds.
tomatoes
  • 2 large large tomatoes Slice into 1/4-inch rounds.
olive oil
  • 2 tbsp olive oil Divided: 1 tbsp for roasting, 1 tbsp for layering.
kosher salt
  • 0.75 tsp kosher salt Divided: 1/2 tsp for moisture draw-out and remaining for seasoning.
mozzarella
  • 1 cup shredded mozzarella Reserve portion for sprinkling over the crust.
parmesan
  • 0.5 cup grated Parmesan Use half for initial layer, half for top seasoning.
garlic
  • 2 cloves garlic Minced.
basil
  • 1 tbsp fresh basil Chopped, for topping.
black pepper
  • 0.25 tsp black pepper For finishing seasoning.

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prep and roast
  1. Preheat the oven to 400°F and press the pie crust into a 9-inch pie dish, then prick the bottom with a fork.
  2. Lay the eggplant and tomato slices on paper towels, sprinkle with 1/2 teaspoon kosher salt, and let sit for 15 minutes to draw out excess moisture; pat dry.
  3. Toss the eggplant with 1 tablespoon olive oil and roast on a baking sheet for 15 minutes, until softened.
Assemble and bake
  1. Sprinkle the mozzarella and half the Parmesan over the bottom of the pie crust, then top with the minced garlic.
  2. Arrange the roasted eggplant and fresh tomato slices in overlapping layers over the cheese, drizzle with the remaining olive oil, and sprinkle with the remaining Parmesan, salt, and black pepper.
  3. Bake for 35–40 minutes at 400°F, until the crust is golden and the filling is set; top with fresh basil and let cool for 10 minutes before slicing.

Notes

To avoid a soggy center, pat the salted eggplant and tomatoes very dry before layering. Store leftovers in the refrigerator up to 3 days; reheat in a 325°F oven until warmed through. Freezing: not recommended for best texture. Dietary swap: use a gluten-free refrigerated crust if you need it to be gluten-free.