Best 2 Eggplant And Tomato Pie Recipes

Indulge in a culinary journey with our Eggplant and Tomato Pie recipes, a symphony of flavors that will tantalize your taste buds. Embark on a culinary adventure with our curated selection of recipes, ranging from the classic Italian to the contemporary fusion, promising an explosion of flavors in every bite. From the traditional Italian Eggplant Parmesan to the innovative Eggplant and Tomato Galette, each recipe offers a unique take on this delightful dish. Dive into the rustic charm of the Provencal Pissaladière or savor the vibrant flavors of the Greek Moussaka. Whether you prefer a hearty main course or a delectable appetizer, our Eggplant and Tomato Pie recipes will leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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 AND TOMATO PIE

EGGPLANT AND TOMATO PIE image

Categories Cheese Tomato Vegetable Bake Roast Summer Thyme

Yield 6 people

Number Of Ingredients 11

Ingredients

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.

Tips:

To make sure the eggplant is not bitter, choose younger eggplants that are smaller in size and have smooth, shiny skin.
If you don't have a colander, you can use a large bowl and a slotted spoon to drain the eggplant and tomatoes.
If you want a crispier crust, you can brush the edges of the pie crust with olive oil before baking.
To make sure the pie is cooked through, insert a toothpick into the center of the pie. If it comes out clean, the pie is done.
Let the pie cool for at least 15 minutes before slicing and serving.

Conclusion:

Eggplant and tomato pie is a delicious and easy-to-make dish that is perfect for a summer meal. With its flaky crust, creamy filling, and fresh vegetables, this pie is sure to be a hit with your family and friends. So next time you're looking for a new recipe to try, give this eggplant and tomato pie a try. You won't be disappointed!