Mediterranean Easy Summer Tomato and Eggplant Pie

This colorful and flavorful pie is a Mediterranean-inspired vegetarian dish, combining tender eggplant, ripe tomatoes, fresh basil, and a blend of cheeses in a flaky crust. Perfect for a light dinner, brunch, or a picnic, it’s a great way to showcase summer produce. The optional tomato sauce adds richness, while the herbs bring aromatic depth.

Total Time: ~60 minutes
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4–6

Ingredients

For the Pie Crust

1 pre-made pie crust (or homemade)

For the Filling

1 medium eggplant, diced (or 2 medium eggplants, thinly sliced)

3–4 medium tomatoes, sliced

1 small onion, thinly sliced (or 1 large onion)

2 cloves garlic, minced

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup fresh basil leaves, chopped

2 large eggs

Seasonings & Other

2 tbsp olive oil

Salt and pepper, to taste

1 tsp dried oregano

½ tsp dried basil

1 (28-ounce) can crushed tomatoes (optional, for richer sauce)

1 tbsp tomato paste (optional)

Instructions

Prepare the Oven and Pie Crust

Preheat oven to 375°F (190°C).

Place the pie crust in a 9-inch pie dish and set aside.

Cook the Vegetables

Heat olive oil in a skillet over medium heat.

Add onions and garlic; sauté 2–3 minutes until fragrant.

Add diced eggplant and cook until slightly softened, about 5–7 minutes.

If using crushed tomatoes or tomato paste, stir them in now and simmer for 5 minutes to reduce excess liquid.

Season with salt, pepper, dried oregano, and dried basil.

Prepare the Egg Mixture

In a small bowl, whisk together eggs, mozzarella, Parmesan, and chopped basil.

Assemble the Pie

Spread a layer of cooked vegetables (and optional tomato sauce) evenly in the pie crust.

Layer sliced tomatoes on top.

Pour the egg and cheese mixture evenly over the vegetables.

Bake the Pie

Bake in preheated oven for 30–40 minutes, until the top is golden and the filling is set.

Let the pie cool for 5–10 minutes before slicing.

Serve

Garnish with additional fresh basil if desired. Serve warm or at room temperature.

Tips & Variations

Eggplant Preparation: To reduce bitterness, sprinkle diced eggplant with salt and let it sit for 10–15 minutes, then rinse and pat dry before cooking.

Cheese Options: Swap mozzarella for provolone or Fontina, or add crumbled feta for extra Mediterranean flavor.

Tomato Variations: Use heirloom tomatoes, cherry tomatoes, or a mix of summer tomatoes for a colorful and flavorful pie.

Add More Veggies: Include zucchini, bell peppers, or spinach to increase the veggie content.

Pie Crust Alternatives: Use a puff pastry crust for a flakier texture or go crustless for a lighter, quiche-like version.

Herb Enhancements: Fresh thyme, oregano, or parsley can be added along with basil for extra aroma.

Sauce Options: If you prefer a drier pie, omit crushed tomatoes and tomato paste. For a richer, saucier pie, add them and reduce slightly before layering.

Make Ahead: Assemble the pie and refrigerate for up to 12 hours before baking. Bring to room temperature before putting in the oven.

Q&A

Q: Can I make this pie ahead of time?
A: Yes. You can prepare the filling and assemble the pie a few hours in advance, then refrigerate. Bake it when ready to serve.

Q: Can I make this pie vegetarian or vegan?
A: This recipe is already vegetarian. To make it vegan, use a plant-based cheese alternative and replace eggs with a flax egg or silken tofu mixture.

Q: Can I use frozen vegetables?
A: Fresh vegetables are preferred for texture and flavor, but you can use frozen; just thaw and drain excess water before cooking.

Q: Can I make the pie crust from scratch?
A: Absolutely. A classic shortcrust pastry works well, or use a whole wheat crust for a healthier option.

Q: Can I add more herbs or spices?
A: Yes, fresh oregano, thyme, or rosemary pairs beautifully with eggplant and tomatoes. Smoked paprika can add a subtle depth.

Nutrition

(per serving, approx. 1/6 of pie)

Calories: ~310

Protein: 12g

Carbohydrates: 20g

Fat: 20g

Fiber: 4g

Sugars: 6g

Sodium: ~400mg

(Values may vary depending on pie crust type, cheese, and optional tomato sauce.)

Conclusion

The Mediterranean Easy Summer Tomato and Eggplant Pie is a vibrant and satisfying vegetarian dish that highlights seasonal vegetables and fresh herbs. Creamy cheese, tender eggplant, and ripe tomatoes come together in a golden crust to create a flavorful, colorful meal. Quick to prepare and versatile, it’s perfect for brunch, lunch, dinner, or a picnic, and can easily be adapted for vegan or gluten-free diets.