Have you ever thought of making eggplant pie? If you haven’t, please try it! I love savory pies, and this one is quite unique. When I thought about savory pies, Chicken Pot Pie was the only one that came to my mind!
Eggplant Tomato Pie
Eggplant is a very low-calorie vegetable that takes on the flavor of all the ingredients you add to it, so we are using tomato, onion, garlic, Italian-style breadcrumbs, pesto, and cheddar cheese, all of which make it taste amazing.
We also use an egg to bind these ingredients together. So whether you want to call it an eggplant quiche, or an eggplant tomato-onion-cheddar pie, one thing is for sure, you will definitely enjoy eating it!
If chicken pot pie is the only savory pie for you, take a look at Chicken Pot Pie with Biscuit Crust, Chicken Pot Pie Bubble Up Casserole, and The Perfect Chicken Pot Pie.
EGGPLANT TOMATO PIE INGREDIENTS:
You will need the following ingredients to make this low-carb pie:
- Eggplant
- Beefsteak Tomatoes
- Onion
- Garlic
- Italian-style Bread crumbs
- Egg
- Butter
- Basil Pesto
- Shredded Cheddar cheese
If you can’t find Italian-style bread crumbs, regular ones will do. Use store-bought pesto for convenience and chop your veggies finely.
HOW TO MAKE EGGPLANT TOMATO PIE?
- Add the eggplant cubes to a pot with boiling water and boil until cooked, about 10 mins
- Mash the boiled eggplant and mix it with the chopped onion and minced garlic
- Add pesto, egg, and breadcrumbs and mix until combined
- Preheat the oven to 350F. Slice the tomatoes about ¼ inch thick and line the bottom of a pie baking dish with half of the tomato slices, cutting them to fit all possible spaces.
- Spread the eggplant mixture over the tomatoes
- Top with the shredded Cheddar cheese and the rest of the tomato slices. Bake for 35-45 minutes or until the tomato slices on top are cooked and the cheese is melted and bubbly.
WHAT TO SERVE WITH A SAVORY PIE?
If you feel you need to add a protein counterpart to this veggie dish, check out our Parmesan Baked Pork Chops or “Grilled Flank Steak” recipes.
I always like to add a mixed greens salad and a slice of delicious crusty “Dutch Oven Bread”
INSTRUCTIONS TO STORE EGGPLANT PIE
The texture of eggplant can change a little when frozen, but you can definitely do it.
Wrap any leftovers in foil, put them in a freezer bag, and freeze for up to three months.
You can also refrigerate them in an airtight container for up to three days.
If you love eggplant, you will definitely love these eggplant recipes:
Homemade Eggplant Tomato Pie
Ingredients
- 1 large eggplant, peeled and cut into cubes
- 2 beefsteak tomatoes, sliced into 1/4-inch thick slices
- 1 small yellow onion, chopped (about a cup)
- 2 cloves of garlic, minced
- 2 tablespoons of Italian-style breadcrumbs
- 1 egg
- 1 tablespoon melted butter
- 2 tablespoons of pesto
- salt and pepper to taste
- ½ cup shredded Cheddar cheese
Instructions
- Cook the eggplant cubes in boiling water for about 10 mins
- Mash boiled eggplant and mix it with the chopped onion and minced garlic
- Add the pesto, egg, melted butter, and breadcrumbs and mix until combined. Season with salt and pepper to taste.
- Preheat the oven to 350F. Line the bottom of a pie baking dish with half of the tomato slices, cutting them to fit and cover all possible spaces.
- Spread the eggplant mixture over the tomatoes
- Top with the shredded Cheddar cheese and the rest of the tomato slices on top. Bake for 35-45 minutes or until the tomato slices on top are cooked and the cheese is melted and bubbly.
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