This eggplant, tomato pie is a game-changer! Making this is not exactly rocket science. This is seriously easy to put together using simple ingredients you might already have on hand. Throw this together in a cinch and enjoy the best pie in town!
Eggplant tomato pie is a must during summer. This pie recipe is a delicious and fun way to present tomatoes and eggplant. This is super easy to make and perfect all year round. A healthy, quick, and versatile pie. To make this pie, the ingredients are pretty simple. You are welcome to swap the ingredients according to your preference. If cheddar is not available or you prefer to use other cheese, mozzarella is a great option. To make this a vegan pie, just use vegan breadcrumbs.
If you love pie and you are long been searching for another way to enjoy summer veggies, this eggplant tomato pie is a must! This outstanding eggplant, tomato pie is so good, even your picky eaters will also love this.
1 tbsp butter, melted
1 onion, diced
2 cloves garlic
2 tomatoes, sliced
1 tbsp pesto
Cheddar cheese, shredded
How to make Eggplant, Tomato Pie
Step 1: After peeling the eggplant, cube and boil them until soft and tender. Then, drain and mash.
Step 2: To the mashed eggplant, add the diced onion, garlic, breadcrumbs, egg, melted butter, and pesto. Mix well until combined.
Step 3: On the bottom of a greased pie pan, add the sliced tomato, then top with the eggplant mixture. Cover with the rest of the tomato and another layer of the eggplant mixture. Sprinkle with shredded cheddar cheese, followed by fresh parsley.
Step 4: Place in the oven and bake for about 30 minutes at 350 degrees F or until golden brown.
Amount per serving: Calories 111 Total Fat 6g 8% Saturated Fat 2.5g 12% Cholesterol 49mg 16% Sodium 66mg 3% Total Carbohydrate 12.5g 5% Dietary Fiber 5.5g 20% Total Sugars 6.6g Protein 3.9g Vitamin D 6mcg 29% Calcium 45mg 3% Iron 1mg 4% Potassium 470mg
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