Summer Tomato and Eggplant Pie
This Summer Tomato and Eggplant Pie celebrates peak-season produce in the simplest, most satisfying way. Tender slices of roasted eggplant form the hearty base, layered with juicy tomatoes, garlic, fresh basil, and melted cheese. As it bakes, the flavors concentrate and mingle, creating something rustic yet elegant.
It’s the kind of dish that works beautifully for a weekend lunch, light dinner, or even a vegetarian centerpiece. The combination of creamy mozzarella, nutty Parmesan, and fragrant herbs brings everything together without overpowering the vegetables. Serve it warm or at room temperature with a crisp green salad and good bread.
Prep Time: 25 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Ingredients
2 medium eggplants, sliced into ½-inch rounds
4 large ripe tomatoes, sliced
4 garlic cloves, minced
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
¼ cup fresh basil leaves, chopped
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or similar baking dish.
Salt the eggplant: Lay slices on a tray, sprinkle with salt, and let sit 20 minutes to draw out moisture. Pat dry.
Roast eggplant: Brush slices lightly with olive oil and arrange on a baking sheet. Roast for 20 minutes until slightly tender.
Lower oven temperature to 375°F (190°C).
Layer the base: Arrange half the roasted eggplant slices in the prepared dish.
Add tomatoes: Layer half the tomato slices on top. Sprinkle with garlic, oregano, salt, and pepper.
Add cheese and basil: Sprinkle mozzarella, Parmesan, and some chopped basil.
Repeat layers: Add remaining eggplant, tomatoes, seasonings, and cheeses.
Bake: Place in oven for 25–30 minutes until cheese is melted and lightly golden.
Rest and garnish: Let sit 10–15 minutes before slicing. Top with remaining fresh basil before serving.
Tips
Salting eggplant prevents bitterness and reduces excess moisture.
Use firm, glossy eggplants for best texture.
Slice vegetables evenly for consistent cooking.
Choose ripe but firm tomatoes to avoid sogginess.
Drain excess tomato juices before layering.
Freshly grate Parmesan for better flavor.
Don’t overload with cheese; balance is key.
Let the pie rest before cutting for clean slices.
Add a drizzle of olive oil before baking for extra richness.
Store leftovers in the refrigerator up to 3 days.
Variations
Add a Crust: Use a pre-baked pie crust for a more traditional pie.
Protein Boost: Add cooked ground turkey or Italian sausage.
Pesto Layer: Spread a thin layer of pesto between vegetables.
Goat Cheese Twist: Replace mozzarella with crumbled goat cheese.
Spicy Version: Add red chili flakes between layers.
Grilled Version: Grill eggplant instead of roasting for smoky flavor.
Zucchini Addition: Add thin zucchini slices to layers.
Vegan Option: Use plant-based cheese alternatives.
Ricotta Layer: Add dollops of ricotta between layers.
Balsamic Finish: Drizzle balsamic glaze before serving.
Q&A
Do I have to salt the eggplant?
It’s recommended to reduce moisture and improve texture.
Can I skip roasting first?
Roasting ensures tender eggplant and prevents a watery pie.
Can I make this ahead?
Yes, assemble and refrigerate, then bake when ready.
Why is my pie watery?
Tomatoes likely released too much juice. Drain them before layering.
Can I freeze it?
It’s best fresh, but can be frozen up to 1 month.
What can I serve with it?
A simple arugula salad or crusty bread pairs well.
Can I use cherry tomatoes?
Yes, slice them in halves and layer evenly.
How do I reheat leftovers?
Warm in oven at 350°F for 10–15 minutes.
Is it gluten-free?
Yes, naturally gluten-free without crust.
Can I add fresh thyme?
Absolutely, it pairs beautifully with eggplant.
Nutrition
(Approx. Per Serving)
Calories: 230–260
Protein: 12–14g
Carbohydrates: 15–18g
Fat: 16–18g
Fiber: 4–5g
Sodium: Moderate, depending on cheese
Values vary based on portion size and cheese brand.
Conclusion
Summer Tomato and Eggplant Pie highlights the natural beauty of seasonal vegetables. With its layers of tender eggplant, juicy tomatoes, and melted cheese, it strikes the perfect balance between rustic comfort and fresh flavor.
It’s adaptable, simple, and satisfying without feeling heavy. Whether you serve it for a casual dinner or as part of a larger spread, this pie brings warmth and brightness to the table. Once you make it during tomato season, it’s likely to become a yearly tradition.