PREP TIME: 20 mins | TOTAL TIME: 1 hr | SERVINGS: 6
This savory pie has layers of eggplant, two varieties of cheese, spices, and dried tomatoes. This Italian Eggplant Pie is a fun, delicious way to use summer eggplant. Serve this with a simple salad or roasted veggies on the side for a delightful meal that even your picky eaters will approve of!
2 tbsp olive oil
1-2 medium eggplants (I used the globe eggplants)
1/3 c. chopped sun-dried tomatoes (in oil and drained) – 62 grams
1 savory pie dough (homemade or store-bought)
1/2 tsp oregano
1-2 dashes of pepper
1 tsp salt
1/2 tsp basil
1 1/2 c. shredded fontal or Gruyere cheese – 135 grams
1/2 c. + 2 tablespoons freshly grated Parmesan cheese – 63 grams
How to make Italian Eggplant Pie
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: Lightly grease and flour an 8 or 9-inch round pie plate.
Step 3: You can peel the eggplant if desired, then thinly slice them. In a bowl, place the eggplant and massage it with 1 tsp salt. Set aside for 20 minutes before draining. DO NOT rinse. Then, lightly grill the eggplant slices on a pan grill or bbq.
Step 4: Into the prepared pie plate, fit the savory dough (homemade or store-bought), then prick the bottom of the crust.
Step 5: Create two layers on top of the crust beginning with a layer of grilled eggplant. Sprinkle the eggplant with oregano or basil, then 1/3 of the Parmesan cheese, half of the chopped sun-dried tomatoes, and half the fontal or Gruyere cheese. Then, top the last layer with the rest of the Parmesan cheese, then drizzle with olive oil.
Step 6: Place in the preheated oven and bake for about 35 to 40 minutes. Remove from the oven when done, and allow the pie to sit for 10 minutes before slicing.
Cover the pie with foil if the crust begins to brown too much and continue baking.
Calories: 379 kcal Carbohydrates: 22g Protein: 16g Fat: 25g Saturated Fat: 11g Cholesterol: 44mg Sodium: 759mg Potassium: 449mg Fiber: 4g Sugar: 5g Vitamin A: 456IU Vitamin C: 4mg Calcium: 448mg Iron: 2mg
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