I have been obsessed with this eggplant tomato pie! I made this twice this week already. Thrice actually because I bought the other one at the office for a potluck. Made with simple pantry ingredients, this eggplant tomato pie is one of the best and easiest you can make at any time!
I remembered my mom told me when I was young that I should not be afraid to put my personal touch into everything I do and that includes cooking. This recipe like other recipes is not an exact science. So don’t be intimidated, even afraid to wing it on to your preferred result.
For this recipe, I did not use exact measurements of ingredients. I adjusted them according to my liking. I also designed it with mushrooms and fresh asparagus in a beautiful pinwheel. My family loves it every time I make the dish pretty and not only delicious.
Make sure to give this eggplant tomato pie a try very soon. I know you’ll love this as much as we do!
1 onion, diced
1 tbsp butter, melted
2 cloves garlic
1 tbsp pesto
2 tomatoes, sliced
Cheddar cheese, shredded
How to make Eggplant Tomato Pie
Step 1: Start by peeling the eggplant. Then, slice it into cubed and boil until soft and tender. When done, drain the water and mash the eggplant cubes.
Step 2: To the mashed eggplant, add the diced onion, garlic, breadcrumbs, egg, melted butter, and pesto. Mix well until blended.
Step 3: On the bottom of a greased pie pan, add a layer of sliced tomato, then spread the eggplant mixture on top. Add the rest of the sliced tomato over the eggplant mixture and sprinkle with shredded cheddar cheese and fresh parsley.
Step 4: Place in a 350 degrees F preheated oven and bake for about 30 minutes 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