Description
A vibrant and hearty pie celebrating summer’s finest produce, filled with layers of succulent tomatoes and tender eggplant, topped with creamy cheeses.
Ingredients
Scale
- 2 cups eggplant, sliced
- 2 cups ripe tomatoes, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon basil
- Salt and pepper to taste
- 1 pie crust (store-bought or homemade)
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a drizzle of olive oil in a skillet over medium heat, add chopped onion and minced garlic, sautéing until soft, about 3-4 minutes.
- Toss in the sliced eggplant and cook until tender, about 5-7 minutes. Season with oregano, basil, salt, and pepper.
- Mix ricotta cheese with a pinch of salt and pepper in a separate bowl.
- Layer the pie crust in your pie dish, followed by the sautéed eggplant mixture and fresh tomato slices.
- Dollop the seasoned ricotta over the vegetables and spread gently.
- Top with shredded mozzarella.
- Drizzle a little olive oil on top, then bake for 30-35 minutes until the crust is golden brown and the cheese is bubbly.
- Cool slightly before slicing and serve warm.
Notes
Customize with your favorite herbs or substitute with zucchini. Store leftovers in the fridge for up to three days or freeze for two months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: summer pie, eggplant, tomatoes, vegetarian dish, summer recipes, baked pie