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Eggplant Tomato Pie

Homemade Eggplant Tomato Pie

If you've never tried eggplant pie, you will be pleasantly surprised!
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Course: Vegetable
Cuisine: American
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 204kcal

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.

Nutrition

Calories: 204kcal | Carbohydrates: 20g | Protein: 8g | Fat: 10g
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