Eggplant Tomato Pie

This Eggplant Tomato Pie recipe is not an exact science, so don't be afraid to wing it on the ingredients or add amounts to your preferred taste. Enjoy!

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A savory pie featuring tomatoes, eggplant and cheese.

Photo by J W.

A savory pie featuring tomatoes, eggplant and cheese.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    eggplant

  • 2

    tomatoes, sliced

  • 1

    onion, diced

  • 2

    cloves garlic

  • Breadcrumbs

  • 1

    egg

  • 1

    tablespoon butter, melted

  • 1

    tablespoon pesto

  • Cheddar cheese, shredded

  • Fresh parsley

Directions

Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.


Nutrition

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