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Tomato and Eggplant Pie

Tomato and eggplant pie is a rustic layered bake with roasted eggplant, juicy tomato slices, and a cheesy mozzarella-Parmesan filling. The crust turns golden and the filling sets as it bakes at 400°F for a comforting vegetarian dinner.
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Prep Time 20 minutes
Cook Time 55 minutes
15 minutes salt-draw 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Italian, Mediterranean
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Refrigerated pie crust
  • 1 refrigerated pie crust 1 9-inch crust
Eggplant layer
  • 1 medium eggplant sliced into 1/4-inch rounds
Tomato layer
  • 2 large tomatoes sliced into 1/4-inch rounds
Olive oil
  • 2 tbsp olive oil divided
Kosher salt
  • 0.75 tsp kosher salt divided
Cheese
  • 1 cup shredded mozzarella
  • 0.5 cup grated Parmesan grated
Garlic and herbs
  • 2 garlic minced
  • 1 tbsp fresh basil chopped
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prep and preheat
  1. Preheat the oven to 400°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork.
Salt and dry the vegetables
  1. Lay the eggplant and tomato slices on paper towels, sprinkle with 1/2 teaspoon salt, and let sit for 15 minutes to draw out excess moisture. Pat dry.
Roast the eggplant
  1. Toss the eggplant with 1 tablespoon olive oil and roast on a baking sheet for 15 minutes, until softened.
Build the first cheese layer
  1. Sprinkle the mozzarella and half the Parmesan over the bottom of the pie crust, then top with garlic.
Layer and season
  1. Arrange the roasted eggplant and tomato slices in overlapping layers over the cheese. Drizzle with the remaining olive oil and sprinkle with the remaining Parmesan, salt, and pepper.
Bake and finish
  1. Bake for 35–40 minutes, until the crust is golden and the filling is set. Top with fresh basil and let cool for 10 minutes before slicing.

Notes

Pro tip: patting the salted eggplant and tomatoes dry prevents a watery slice and helps the filling set. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a dairy-light option, use part-skim mozzarella and reduced-fat Parmesan while keeping the layering the same.