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Eggplant Caprice Pie


This is not an exact science, so don't be afraid to wing it on the ingredients.

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  • 1 eggplant
  • 2 tomatoes
  • 1 onion
  • 2 cloves garlic
  • 1 c. breadcrumbs
  • 1 egg
  • 3 Tbsp butter
  • 1 Tbsp pesto
  • 1 1/2 cups Mozzarella Cheese
  • fresh Basil
  • Fresh Parsley


Adapted from


Step 1

Peel and cube eggplant, boil until soft. Drain water and mash.

To eggplant mash, add diced onion, garlic, breadcrumbs, egg, melted butter, pesto, and mix well.

Grease a pie pan. Slice one tomato and layer on bottom of pan, top with half of the mozzarella. Add eggplant mixture. Slice the other tomato and layer on top of eggplant mixture. Add mozzarella cheese and sprinkle with fresh parsley.

Bake at 350 F for 30 minutes or until golden brown.
Cool for 10 minutes.

Top with fresh basil.


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