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To make a tasty Summer Tomato Eggplant Pie, you will need the following main ingredients: - 1 large eggplant, sliced into thin rounds - 3 large ripe tomatoes, sliced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1 pre-made pie crust (homemade or store-bought) - Salt and pepper to taste These ingredients offer a rich blend of flavors. The eggplant adds a creamy texture, while the tomatoes give a sweet burst. For extra flavor, include: - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped You can also add a pinch of red pepper flakes for heat. Sautéed bell peppers or zucchini can enhance the dish. These variations keep it fresh and fun! Gather these tools to make cooking easier: - Large skillet - Cutting board - Sharp knife - Mixing bowl - Measuring cups and spoons - Pie dish Having the right equipment helps make your cooking process smooth. Enjoy the pie-making experience! {{ingredient_image_1}} Start by slicing the eggplant into thin rounds. You want about a large eggplant. Next, slice three large ripe tomatoes. Set them aside. Chop one medium onion finely. Mince two cloves of garlic. In a large skillet, heat one tablespoon of olive oil over medium heat. Add the chopped onion. Cook until the onion is soft and clear, about five minutes. Add the minced garlic and stir for one minute. Now, add the sliced eggplant to the skillet. Season with salt, pepper, and one teaspoon of dried oregano. Cook until the eggplant is tender, about ten minutes. Remove the skillet from the heat and let it cool slightly. Take your pre-made pie crust and place it in a pie dish. Spread one cup of ricotta cheese evenly across the bottom. Layer half of the cooked eggplant mix over the ricotta. Next, add a layer of tomato slices on top of the eggplant. Then sprinkle half of one cup of shredded mozzarella cheese. Repeat these layers with the remaining eggplant, tomatoes, and top with the rest of the mozzarella. Don’t forget to sprinkle fresh basil on top before baking. This adds great flavor! Preheat your oven to 375°F (190°C). Place the pie in the oven and bake it for 35 to 40 minutes. Look for a golden and bubbly top. After baking, let the pie cool for about ten minutes before slicing. This makes it easier to serve. Enjoy your delicious Summer Tomato Eggplant Pie! To make a great Summer Tomato Eggplant Pie, you need fresh ingredients. Look for tomatoes that are bright and firm. Ripe tomatoes should feel heavy for their size. Choose varieties like heirloom or beefsteak for more flavor. For eggplants, select ones that are smooth and shiny. Avoid any with blemishes or soft spots. A good eggplant feels heavy and has a vibrant color. A flaky crust makes the pie special. If using a pre-made crust, let it sit at room temperature for a bit. This helps it bake evenly. If you make a homemade crust, keep the butter cold. This keeps your crust light and flaky. Before baking, prick the bottom with a fork. This prevents bubbles and helps the crust cook well. Add more taste with herbs and spices. Fresh basil really brightens the pie. You can also try thyme or rosemary for a new flavor. If you want a bit of heat, sprinkle red pepper flakes in the layers. For a different cheese, swap ricotta for goat cheese. This gives a tangy twist. You can also mix in some spinach or zucchini for extra veggies. Pro Tips Choose the Right Eggplant: Opt for smaller, firm eggplants as they tend to be less bitter and have fewer seeds, making for a better texture in your pie. Layering Technique: Ensure even cooking by layering the ingredients in the order of moisture content, starting with the ricotta, followed by eggplant, and then tomatoes. Make It Ahead: Prepare the pie a day ahead and refrigerate. This allows the flavors to meld beautifully, and you can simply bake it before serving. Use Fresh Herbs: Fresh basil adds a vibrant flavor. Add some chopped fresh basil to the filling and reserve some for garnishing after baking for extra freshness. {{image_2}} This Summer Tomato Eggplant Pie is a great dish for everyone. To make it vegetarian, just use the original recipe. For a vegan option, swap out the ricotta and mozzarella cheese for cashew cheese or tofu. You can blend soaked cashews with lemon juice and nutritional yeast for a creamy base. This gives you a rich flavor without dairy. Also, you can use chickpea flour to bind the pie and add protein. If you want to change the cheese, there are many options. For those who cannot eat dairy, try almond or coconut-based cheeses. They melt well and add flavor. If you prefer a lighter taste, use cottage cheese instead of ricotta. This will keep the pie fluffy and light. Goat cheese is another tasty choice if you enjoy a tangy flavor. It pairs well with tomatoes and eggplant. You can switch up the veggies based on the season. In the spring, add zucchini and bell peppers for a fresh twist. In the fall, sweet potatoes or butternut squash can bring warmth to the dish. Just chop them smaller so they cook well. Adding spinach or kale can boost the nutrients too. These changes keep the pie exciting and full of flavor all year long. To store your Summer Tomato Eggplant Pie, let it cool first. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also place it in an airtight container. This helps keep the flavors fresh. Store it in the fridge for up to three days. If you want to save it longer, freezing is a great option. To reheat, I recommend using the oven. Preheat it to 350°F (175°C). Place the pie on a baking sheet. Cover it lightly with foil. This prevents the top from burning. Heat for about 20-25 minutes. Check to make sure it's heated through. If you prefer the microwave, heat a slice for about 1-2 minutes. This method is quicker but may make the crust less crispy. Freezing this pie is simple, and it keeps well. Before freezing, make sure it’s completely cool. Wrap it tightly in plastic wrap and then in foil. You can also use a freezer-safe container. It will last for up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. Then follow the reheating instructions to enjoy your pie again. To make a simple pie crust, you'll need flour, butter, and water. - Ingredients: - 1 ½ cups all-purpose flour - ½ cup unsalted butter, chilled and diced - ¼ teaspoon salt - 4-6 tablespoons cold water 1. In a bowl, mix flour and salt. 2. Add butter and mix until it looks like crumbs. 3. Slowly add cold water, one tablespoon at a time, until the dough holds together. 4. Shape the dough into a ball, wrap it in plastic, and chill for 30 minutes. 5. Roll it out on a floured surface for your pie. Yes, you can swap cheeses based on your taste. - Options: - Goat cheese adds a tangy flavor. - Feta cheese gives a salty kick. - Cheddar cheese offers a sharp taste. Feel free to mix cheeses for more depth. Just keep the total amount the same. This pie is filling, so simple sides work best. - Suggestions: - A fresh green salad with vinaigrette. - Roasted vegetables for added flavor. - Garlic bread to soak up juices. - A light soup like tomato or cucumber. These sides balance the rich flavors of the pie and make a great meal. This blog post covered how to make a delicious Summer Tomato Eggplant Pie. You learned about the main ingredients and seasonings that add flavor. We went through each step, from prepping vegetables to baking the pie. I shared tips for choosing the best produce and enhancing flavors. You also explored variations, storage techniques, and answers to common questions. Making this pie is simple. Enjoy fresh veggies and impress your friends. You now have all you need for a tasty treat!

Summer Tomato Eggplant Pie

A delicious pie featuring layers of eggplant, tomatoes, and cheeses, perfect for summer.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 large eggplant, sliced into thin rounds
  • 3 large ripe tomatoes, sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped
  • 1 tablespoon olive oil
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 pre-made pie crust (homemade or store-bought)
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
  • Stir in the minced garlic and continue to sauté for an additional minute until fragrant.
  • Add the sliced eggplant to the skillet, season with salt, pepper, dried oregano, and cook until the eggplant is tender, about 10 minutes. Remove from heat and let cool slightly.
  • Spread the ricotta cheese evenly across the bottom of the pie crust.
  • Layer half of the cooked eggplant mixture over the ricotta.
  • Add a layer of tomato slices on top of the eggplant, followed by half of the mozzarella cheese.
  • Repeat the layers with the remaining eggplant, tomatoes, and finish with the remaining mozzarella.
  • Sprinkle fresh basil on top before placing in the oven.
  • Bake for 35-40 minutes or until the top is golden and bubbly.
  • Remove from the oven and let it cool for about 10 minutes before slicing into wedges.

Notes

Serve warm on a rustic wooden board, garnished with a sprig of fresh basil on each slice for a pop of color.
Keyword eggplant, pie, summer, tomato, vegetarian