Mediterranean Eggplant Tomato Pie
This simple eggplant and tomato pie brings together layered vegetables, herbs, pesto and melted cheese for a cozy Mediterranean-style bake. It’s rustic but elegant enough for guests, and it works as a vegetarian main or a flavorful side. The eggplant softens in the oven, the tomatoes add brightness and the pesto pulls everything together with a fragrant finish.
Time
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Ingredients
1 large eggplant, sliced into rounds
2 tomatoes, sliced
1 onion, diced
2 garlic cloves, minced
Breadcrumbs
1 egg, beaten
1 tablespoon olive oil
1 tablespoon pesto
Shredded cheddar cheese
Fresh parsley, chopped
Instructions
Preheat the oven to 190°C / 375°F. Lightly oil a small baking dish.
Salt the eggplant slices and set aside for 10–15 minutes. Pat dry.
Heat a pan with olive oil. Cook the onion until soft.
Add the garlic and cook another minute.
In a bowl, mix the cooked onions, garlic, pesto, beaten egg and a handful of breadcrumbs.
Spread a thin layer of this mixture at the base of the baking dish.
Layer eggplant slices neatly in the dish.
Add tomato slices on top and sprinkle a bit of cheddar.
Add a spoonful of the pesto mixture between layers. Repeat until everything is used.
Finish with breadcrumbs and cheddar. Bake 30–40 minutes until the top is golden and the vegetables are tender. Garnish with parsley.
Tips
Salt the eggplant to reduce bitterness and moisture.
Use firm tomatoes so the dish doesn’t get watery.
Pat the vegetables dry before layering.
Add a thin layer of breadcrumbs at the bottom for better structure.
Don’t use too much pesto; a little goes a long way.
Drain any tomato juice before adding it to the dish.
Bake uncovered so the top stays crisp.
Let the pie rest 10 minutes before cutting.
Slice the eggplant evenly so the layers cook at the same speed.
Add cheese only on top if you prefer a lighter dish.
Variations
Use mozzarella or feta instead of cheddar.
Add roasted red peppers for more sweetness.
Mix basil or oregano into the breadcrumb layer.
Add spinach between layers for extra greens.
Use sun-dried tomato pesto for a deeper flavor.
Add olives or capers for a sharper Mediterranean touch.
Replace eggplant with zucchini or mix both.
Add a layer of ricotta for more creaminess.
Use whole-wheat breadcrumbs for a heartier texture.
Add pine nuts or walnuts for crunch.
Q&A
Can I make it ahead?
Yes, assemble it and bake right before serving.
Can I make it without cheese?
You can skip it or use a dairy-free option.
Why is my pie watery?
Eggplant or tomatoes may release moisture. Salt and pat them dry first.
Can I peel the eggplant?
You can, but the skin helps the slices hold shape.
Can I air-fry it?
You can bake individual stacks in an air fryer at 180°C / 360°F.
Can I freeze it?
It’s best eaten fresh. Tomatoes don’t freeze well.
Can I use cherry tomatoes?
Yes, just slice them in halves.
Can I replace pesto with tomato paste?
Yes, but season it well with herbs.
What can I serve it with?
Rice, couscous, grilled chicken or a green salad.
Can I add protein inside?
Shredded chicken works, but keep layers thin.
Nutrition
(Approx per serving, 4 servings)
Calories: ~260
Protein: 10 g
Carbs: 20 g
Fat: 15 g
Fiber: 5 g
Sodium: Moderate (depends on cheese and pesto)
Conclusion
This eggplant tomato pie is simple, aromatic and easy to customize. The layers bake into a soft, flavorful stack that pairs well with almost any main dish. Whether served hot for dinner or warm for lunch, it’s a great way to enjoy classic Mediterranean ingredients in a comforting bake.