Easy Summer Tomato and Eggplant Pie
Highlighted under: Healthy & Light
Savor the vibrant tastes of summer with this Easy Summer Tomato and Eggplant Pie recipe. Layered with fresh, juicy tomatoes and tender eggplant in a flaky crust, this savory pie is perfect for a light lunch or a delicious picnic dish. Simple to prepare and bursting with flavor, it's a fantastic way to showcase your garden’s bounty.
This delightful pie combines the best of summer produce. Fresh tomatoes and eggplant are highlighted, making each slice a taste of the season.
The Perfect Summer Dish
There’s something magical about the summer months that beckons us to enjoy fresh and flavorful dishes. This Easy Summer Tomato and Eggplant Pie captures the essence of summer with its bright colors and bold tastes. Using seasonal produce like juicy tomatoes and tender eggplant allows you to bring the garden to your table, making every bite a true celebration of summer's best offerings.
Whether you’re serving it for lunch, dinner, or as part of a picnic spread, this pie is versatile and satisfies all palates. It's not only a meal but an experience—a way to gather with friends and family over delicious food. The flaky crust, combined with the savory filling, provides an ideal balance that delights the senses.
A Healthy and Wholesome Choice
When it comes to nutritious meals, this pie hits the mark without compromising flavor. Eggplants are low in calories and packed with antioxidants, while tomatoes provide a wealth of vitamins, particularly vitamin C. Together, they create a filling meal that supports your health goals.
Incorporating a variety of vegetables into your diet is essential for maintaining energy levels and overall well-being. This recipe not only encourages healthy eating but also teaches you how to utilize seasonal ingredients effectively, reducing food waste and supporting sustainable practices in your kitchen.
Tips for Customization
One of the great aspects of this Easy Summer Tomato and Eggplant Pie is its versatility. Feel free to experiment with different types of cheese, or add fresh herbs like basil or thyme for an extra flavor boost. You can also include other seasonal vegetables such as zucchini or bell peppers if you have them on hand.
If you prefer a gluten-free option, consider using a gluten-free pie crust or making a crust-less version by baking the filling in a greased dish. This flexibility ensures that you can tailor the recipe to suit various dietary needs while keeping the essence of the dish intact.
Ingredients
For the Pie
- 1 pre-made pie crust
- 2 medium eggplants, sliced
- 4 medium tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried basil
Enjoy fresh vegetables in every bite!
Instructions
Prepare the Vegetables
Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add sliced eggplant and sauté until tender, about 5-7 minutes.
Assemble the Pie
Layer the sautéed eggplant, sliced tomatoes, and cheeses in the pie crust. Sprinkle with additional salt and pepper as desired.
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden and the cheese is bubbly.
Let it cool for a few minutes before slicing.
Serving Suggestions
This Easy Summer Tomato and Eggplant Pie is best enjoyed fresh out of the oven when the crust is still warm and the cheese is bubbly. Pair it with a light salad or a refreshing side of coleslaw to complement the flavors. For an added touch, you could also drizzle some balsamic reduction over the pie before serving for a hint of sweetness.
If you're looking to expand your meal, consider serving it alongside grilled chicken or fish. The pie's rich flavors allow it to stand up against heartier proteins, making it a perfect accompaniment for a summer barbecue or family gathering.
Storage and Reheating Tips
If you happen to have leftovers, this pie can be refrigerated for up to three days. For optimal taste, store it in an airtight container or tightly covered with plastic wrap. When you're ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Alternatively, you can slice and freeze portions of the pie for a quick meal later on. Just make sure to seal them in freezer bags, removing as much air as possible to prevent freezer burn. This allows you to savor the flavors of summer even in the colder months.
Questions About Recipes
→ Can I use a different type of cheese?
Yes, feel free to substitute with your favorite cheese.
→ Is this pie suitable for freezing?
Yes, you can freeze the pie before baking. Just ensure it’s tightly wrapped.
Easy Summer Tomato and Eggplant Pie
Savor the vibrant tastes of summer with this Easy Summer Tomato and Eggplant Pie recipe. Layered with fresh, juicy tomatoes and tender eggplant in a flaky crust, this savory pie is perfect for a light lunch or a delicious picnic dish. Simple to prepare and bursting with flavor, it's a fantastic way to showcase your garden’s bounty.
Created by: Keira Thompson
Recipe Type: Healthy & Light
Skill Level: Easy
Final Quantity: 8 servings
What You'll Need
For the Pie
- 1 pre-made pie crust
- 2 medium eggplants, sliced
- 4 medium tomatoes, sliced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried basil
How-To Steps
Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add sliced eggplant and sauté until tender, about 5-7 minutes. Season with salt, pepper, and dried basil.
Layer the sautéed eggplant, sliced tomatoes, and cheeses in the pie crust. Sprinkle with additional salt and pepper as desired.
Bake in the preheated oven for 30-35 minutes or until the crust is golden and the cheese is bubbly.
Nutritional Breakdown (Per Serving)
- Carbohydrates: 30g
- Protein: 10g
- Fat: 15g