Best Eggplant Tomato Pie Recipe

Here is my go-to recipe for eggplant tomato pie, featuring layers of roasted eggplant, fresh tomatoes, herbs, and melted cheese, all nestled in a crispy, golden crust.

This Mediterranean-inspired pie has become my summer dinner solution when the garden is overflowing with eggplants and tomatoes. I often make an extra one to share with neighbors, and the leftovers taste even better the next day warmed up for lunch.

What Kind of Eggplant Should I Use?

For this pie recipe, globe eggplants (also called American or Italian eggplants) are your best bet since they have the perfect size and flesh texture. These purple beauties are widely available in most grocery stores and have a meaty texture that holds up well during baking. While you could use Japanese or Chinese eggplants in a pinch, their longer, thinner shape makes them a bit trickier to layer nicely in a pie. When shopping, look for eggplants that feel heavy for their size and have smooth, shiny skin without any soft spots. Give them a gentle squeeze – if your finger leaves an indentation, the eggplant is probably overripe and might be bitter.

Options for Substitutions

This pie is pretty flexible and you can make several swaps depending on what you have in your kitchen:

• Eggplant: Globe eggplants work best, but you can use Italian eggplants too. Just avoid using Japanese eggplants as they’re too small and thin for this recipe.
• Fontal or Gruyere cheese: Don’t have these specific cheeses? No worries! You can use mozzarella, provolone, or even Swiss cheese. Each will give a slightly different flavor but will still melt nicely.
• Parmesan cheese: While fresh Parmesan is best, you can use Pecorino Romano or Grana Padano as alternatives. Pre-grated Parmesan will work too, though the flavor won’t be as rich.
• Sun-dried tomatoes: If you can’t find sun-dried tomatoes, you can use roasted red peppers (well-drained) or fresh tomatoes that you’ve slow-roasted in the oven. If using fresh tomatoes, make sure to remove excess moisture first.
• Pie crust: Store-bought or homemade both work great. You could even try using a puff pastry base for a different texture, just remember to pre-bake it according to package instructions.
• Olive oil: Any neutral cooking oil will work here, though olive oil adds nice flavor. Avocado oil or grapeseed oil are good alternatives.

Watch Out for These Mistakes While Baking

The biggest challenge when making eggplant tomato pie is dealing with excess moisture – skipping the crucial step of salting your eggplant slices and letting them drain for at least 30 minutes can lead to a soggy, watery pie that nobody wants. Another common mistake is overcrowding the pie with too many eggplant slices, which prevents proper cooking and creates a dense, heavy texture – instead, arrange them in a single layer with small gaps in between. To ensure a perfectly crispy bottom crust, pre-bake it for about 10 minutes before adding your filling, and make sure to pat your sun-dried tomatoes thoroughly with paper towels to remove any excess oil. For the best flavor development, let the pie rest for 15-20 minutes after baking – this allows the cheese to set properly and makes it much easier to cut clean slices.

What to Serve With Eggplant Tomato Pie?

This savory pie works really well with a fresh arugula salad dressed simply with lemon juice and olive oil – the peppery greens balance out the rich, cheesy filling perfectly. Since the pie is pretty hearty, I like to keep the sides light and Mediterranean-inspired. A bowl of marinated olives makes a great appetizer, while some roasted red peppers or grilled zucchini on the side add nice color and complementary flavors to your plate. If you’re serving this for dinner, a light soup like Italian wedding or minestrone makes a nice starter before diving into the main course.

Storage Instructions

Keep Fresh: This eggplant tomato pie stays good in the fridge for up to 3-4 days when stored in an airtight container. The flavors actually get even better the next day as everything melds together nicely. It’s perfect for making ahead for dinner parties or meal prep!

Freeze: You can freeze this pie for up to 2 months. Just wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. I recommend cutting it into individual portions before freezing – this makes it super easy to grab just what you need.

Warm Up: To enjoy your leftover pie, heat it in a 350°F oven for about 10-15 minutes until warmed through. If frozen, thaw overnight in the fridge first. For best results, avoid using the microwave as it can make the crust soggy.

Preparation Time	30-40 minutes
Cooking Time	35-40 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 50-60 g
• Fat: 100-110 g
• Carbohydrates: 120-140 g

Ingredients

• 1-2 medium-sized eggplants (globe variety preferred)
• 1 teaspoon salt
• 1 savory pie crust (either homemade or pre-packaged)
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1-2 pinches of black pepper
• 1/3 cup sun-dried tomatoes, chopped and drained of oil (62 grams)
• 1 1/2 cups grated fontal or gruyere cheese (135 grams)
• 63 grams freshly grated parmesan cheese (approx. 1/2 cup plus 2 tablespoons)
• 2 tablespoons olive oil

Step 1: Prepare the Oven and Pie Plate

Preheat your oven to 350°F (180°C).

Lightly grease and flour an 8 or 9-inch round pie plate to prevent sticking.

Step 2: Prepare the Eggplant

If desired, peel the eggplant and then thinly slice it (refer to a photo for guidance, if needed).

Place the slices in a bowl and toss them with one teaspoon of salt.

Allow them to sit for 20 minutes to draw out excess moisture, then drain but do not rinse.

Lightly grill the eggplant slices on a pan grill or barbecue.

Step 3: Fit the Dough

Roll out your savory dough, either homemade or store-bought, and fit it into the prepared pie plate.

Prick the bottom of the crust well with a fork to prevent air bubbles during baking.

Step 4: Assemble the Layers

Create the first layer by placing grilled eggplant slices on the crust.

Sprinkle with oregano, basil, and a little pepper, if desired.

Add one-third of the Parmesan cheese, followed by half of the chopped sun-dried tomatoes, and half of the fontal or Gruyere cheese.

Step 5: Complete the Assembly and Bake

Repeat the layering process for the second layer and finish with the remaining third of Parmesan cheese on top.

Drizzle with olive oil.

Bake in the preheated oven for approximately 35-40 minutes, until the cheese is bubbly and the crust is golden brown.

Step 6: Let Rest and Serve

Allow the pie to sit for 10 minutes after removing it from the oven to set.

Then, slice and serve.

Enjoy your delicious eggplant pie!