Easy Summer Tomato and Eggplant Pie Recipe

Prep Time 25 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 20 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 190  C
Servings: 6
Best Season: Summer
Description

This Easy Summer Tomato and Eggplant Pie Recipe is a light yet satisfying dish that perfectly captures the essence of summer. With layers of juicy ripe tomatoes, roasted eggplant, and creamy mozzarella nestled in a flaky golden crust, this pie delivers comfort and freshness in every bite. Ideal for warm-weather lunches or casual dinners, it’s simple to prepare, budget-friendly, and bursting with Mediterranean flavors. Serve it warm or at room temperature for a wholesome meal everyone will love.

Ingredients
    For the Pie Crust:
  • 1 ¼ cup all-purpose flour (sifted)
  • ½ tsp salt
  • ½ cup unsalted butter (cold, cubed)
  • 3 tbsp cold water (add 1 tbsp more if needed)
    • For the Filling:
  • 2 medium eggplants (sliced into ¼-inch rounds)
  • 3 medium ripe tomatoes (sliced thinly)
  • 1 medium red onion (finely sliced)
  • 1 ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • Salt and black pepper (to taste)
    • For the Egg Mixture:
  • 2 large eggs
  • ½ cup milk (or cream for richer texture)
  • Pinch of salt and pepper
    • For Garnish (Optional):
  • Fresh basil leaves
  • Drizzle of olive oil
Instructions
    Prepare the Crust
  1. 1
    In a mixing bowl, combine flour and salt. Add cold butter cubes and use your fingertips or a pastry cutter to blend until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 15 minutes.
    2. Roast the Vegetables
  2. 2
    Preheat the oven to 190°C. Line a baking sheet with parchment paper. Arrange sliced eggplants and tomatoes in a single layer. Brush lightly with olive oil and season with salt and pepper. Roast for 15–20 minutes until the eggplant softens and the tomatoes release some of their juices. Remove from the oven and set aside to cool slightly.
    3. Prepare the Filling Base
  3. 3
    In a pan, heat 1 tbsp olive oil over medium heat. Add sliced red onions and sauté until translucent and slightly caramelized, about 5 minutes. Stir in balsamic vinegar, oregano, and dried basil. Remove from heat and let cool.
    4. Roll Out the Dough
  4. 4
    On a floured surface, roll out the chilled dough into a 12-inch circle. Fit it into a 9-inch pie dish and trim excess edges. Prick the bottom with a fork and bake blind (with pie weights or beans) for 10 minutes until slightly firm but not browned.
    5. Assemble the Pie
  5. 5
    Spread the caramelized onion mixture evenly over the pre-baked crust. Arrange roasted eggplant slices in a circular layer, followed by tomato slices. Sprinkle mozzarella and Parmesan cheese between the layers. Repeat layering until all vegetables are used.
    6. Add the Egg Mixture
  6. 6
    In a small bowl, whisk together eggs, milk, salt, and pepper. Pour the mixture evenly over the layered vegetables, letting it seep through the gaps.
    7. Bake the Pie
  7. 7
    Bake in the preheated oven at 190°C for 35–40 minutes or until the top is golden and the center is set. Let the pie rest for about 10 minutes before slicing.
    8. Garnish and Serve
  8. 8
    Top with fresh basil leaves and drizzle a bit of olive oil before serving. Enjoy warm or at room temperature with a side salad or soup.
Note
  • Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 180°C for 10 minutes before serving.
  • Make-Ahead Tip: You can prepare the crust and roasted vegetables a day in advance and assemble just before baking.
  • Variations:
    • Add a few slices of zucchini for extra color and flavor.
    • Substitute mozzarella with feta or ricotta for a tangier taste.
    • Make it gluten-free using almond or oat flour crust alternatives.
  • Serving Suggestion: Pair with a fresh cucumber salad or a light lemon vinaigrette for a complete summer meal.
Keywords: easy, summer recipe, vegetarian, Mediterranean, budget-friendly
Read it online: https://petitepanini.com/recipe/easy-summer-tomato-and-eggplant-pie-recipe/