Eggplant Tomato Pie Recipes

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EGGPLANT TOMATO PIE RECIPE - (3.8/5)



Eggplant Tomato Pie Recipe - (3.8/5) image

Provided by Nyneve

Number Of Ingredients 10

1 eggplant
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
Breadcrumbs
1 egg
1 tablespoon butter, melted
1 tablespoon pesto
Cheddar cheese, shredded
Fresh parsley

Steps:

  • Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown. Nutrition Facts Servings: 4 Amount per serving Calories 111 % Daily Value* 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

EGGPLANT TOMATO PIE



Eggplant Tomato Pie image

I originally found this recipe using cheddar cheese and plain breadcrumbs. I have switched it up using flavored breadcrumbs and Italian cheeses. I have also added the light breadcrumb layer on the bottom of the pan because the first time I made it it was too wet. The breadcrumbs helped absorb excess moisture. I also slice my...

Provided by Elaine Rau

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 9

1 large eggplant
2 large tomatoes
1 medium onion
1 clove garlic
1/2 c breadcrumbs, flavored
1 large egg
1 Tbsp butter, melted
8 slice mozzarella cheese
2 Tbsp romano cheese, grated

Steps:

  • 1. Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
  • 2. Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
  • 3. Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
  • 4. Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
  • 5. Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
  • 6. Bake at 350°F for 30 minutes or until golden brown

EGGPLANT TOMATO PIE



Eggplant Tomato Pie image

Make and share this Eggplant Tomato Pie recipe from Food.com.

Provided by StarFire22

Categories     Savory Pies

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 eggplant, cubed 1-inch
2 tablespoons olive oil, divided
1 tablespoon aged balsamic vinegar
1 onion, diced
2 garlic cloves, sliced finely
2 medium tomatoes, sliced or 8 ounces cherry tomatoes, halved
2 eggs, beaten
1 tablespoon butter, melted
1 tablespoon pesto sauce
1/4 cup parmesan cheese, finely grated
1/2 cup sartori balsamic bellavitano reserve cheese
1/2 cup Italian breadcrumbs
1/4 cup fresh basil leaf, sliced into thin strips
salt and pepper

Steps:

  • Heat oven to 500 degrees.
  • Line baking sheet with foil and lightly grease.
  • In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
  • Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
  • Set aside skillet with reserved oil/vinegar
  • Remove cooked eggplant to bowl and mash.
  • Lower oven to 375 degrees.
  • Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
  • Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
  • Fold eggs, butter, pesto, and breadcrumbs into eggplant.
  • Grease a pie pan and place a layer of sliced tomato to cover bottom.
  • Combine cheeses and sprinkle 1/2 over tomatoes.
  • Cover with eggplant mixture.
  • Add layer of remaining cheese.
  • Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
  • Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.

Nutrition Facts : Calories 205.3, Fat 12.3, SaturatedFat 4.7, Cholesterol 76.9, Sodium 376.4, Carbohydrate 16.4, Fiber 3.9, Sugar 4.7, Protein 8.4

EGGPLANT AND TOMATO PIE



Eggplant and Tomato Pie image

Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course

Time 2h

Yield 1 pie, serving 6 generously

Number Of Ingredients 11

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

Steps:

  • Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
  • Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
  • Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
  • Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT AND TOMATO PIE



EGGPLANT AND TOMATO PIE image

Categories     Cheese     Tomato     Vegetable     Bake     Roast     Summer     Thyme

Yield 6 people

Number Of Ingredients 11

1 Whole Wheat Yeasted Olive Oil Crust (1/2 recipe)
1 1/2 pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
1/3 cup milk
1 1/2 cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil

Steps:

  • 1. Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill. 2. Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices. Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees. 3. Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside. 4. Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes. Arrange the sliced tomatoes on top and sprinkle remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40-45 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

EGGPLANT, CORN, AND TOMATO PIE



Eggplant, Corn, and Tomato Pie image

Make and share this Eggplant, Corn, and Tomato Pie recipe from Food.com.

Provided by La Dilettante

Categories     Vegetable

Time 45m

Yield 12 , 12 serving(s)

Number Of Ingredients 13

1 large eggplant, peeled and cubed
1 (14 1/2 ounce) can golden sweet corn, drained
1 (14 1/2 ounce) can stewed sliced tomatoes, drained
1 medium onion, chopped
1/2 cup green bell pepper, chopped
2 garlic cloves, minced
3 tablespoons butter
1 cup italian-style seasoned breadcrumbs
1 cup cheddar cheese, shredded
2 eggs
2 teaspoons italian seasoning
1 teaspoon crushed red pepper flakes
salt

Steps:

  • Boil eggplant cubes until soft, about 20 minutes. Drain in colander. In a skillet, melt butter and saute onion, pepper, and garlic. Add seasonings.
  • Mix everything in a large bowl and pour into a buttered 8"x12" baking dish. Bake at 350 until browned and set, about 25 minutes.

EGGPLANT TOMATO PIE RECIPE



EGGPLANT TOMATO PIE Recipe image

Provided by ngaldi

Number Of Ingredients 10

1 eggplant 1 eggplant
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
Breadcrumbs
1 egg 1 egg
1 tablespoon butter, melted
1 tablespoon pesto
Cheddar cheese, shredded
Fresh parsley

Steps:

  • Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.

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