Best 2 Eggplant And Tomato Pie Recipes

Eggplant and tomato pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is also a great way to use up leftover eggplant and tomatoes. This savory pie is made with a flaky crust, a creamy filling, and plenty of fresh vegetables. The flavors of the eggplant and tomatoes complement each other perfectly, and the pie is sure to be a hit with your family and friends.

Let's cook with our recipes!

EGGPLANT, CORN, AND TOMATO PIE

Eggplant, Corn, and Tomato Pie image

Make and share this Eggplant, Corn, and Tomato Pie recipe from Food.com.

Provided by La Dilettante

Categories Vegetable

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

Ingredients

1 large eggplant, peeled and cubed
1 (14 1/2 ounce) can golden sweet corn, drained
1 (14 1/2 ounce) can stewed sliced tomatoes, drained
1 medium onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons butter
1 cup italian-style seasoned breadcrumbs
1 cup cheddar cheese, shredded
2 eggs
2 teaspoons italian seasoning
1 teaspoon crushed red pepper flakes
salt

Steps:

Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.

EGGPLANT AND TOMATO PIE

EGGPLANT AND TOMATO PIE image

Categories Cheese Tomato Vegetable Bake Roast Summer Thyme

Yield 6 people

Number Of Ingredients 11

Ingredients

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

Steps:

1. Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. 2. Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees. 3. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside. 4. Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes. Arrange the sliced tomatoes on top and sprinkle remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40-45 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Tips:

Choose ripe and firm eggplants for the best flavor and texture.
Salting the eggplant slices before cooking helps to remove excess moisture and prevent them from becoming bitter.
Use a large skillet or griddle to cook the eggplant slices in batches, so that they have enough room to brown properly.
Don't overcrowd the skillet, or the eggplant slices will steam instead of brown.
Use a combination of olive oil and butter to cook the eggplant slices, for a rich and flavorful result.
Season the eggplant slices with salt, pepper, and garlic powder, for a simple but delicious flavor.
Use a variety of cheeses in the filling, such as mozzarella, Parmesan, and ricotta, for a rich and creamy texture.
Add some fresh herbs, such as basil or oregano, to the filling, for a pop of flavor.
Bake the pie until the crust is golden brown and the filling is bubbly and hot.
Let the pie cool for a few minutes before slicing and serving, so that the filling has a chance to set.

Conclusion:

Eggplant and tomato pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover eggplant and tomatoes, and it can be easily customized to suit your own taste preferences. Whether you like your pie cheesy, meaty, or vegetable-packed, there is an eggplant and tomato pie recipe out there for you. So next time you are looking for a quick and easy meal, give eggplant and tomato pie a try. You won't be disappointed!