Name: Summer Tomato and Eggplant Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 medium eggplant (Look for firm skin.); 3-4 medium ripe tomatoes (A mix of heirlooms and Roma works well.); 1 small onion (Thinly sliced.); 2 cloves garlic (Minced.); 1 big handful fresh basil (Torn.); 1-2 teaspoons fresh thyme or oregano; 2-3 tablespoons olive oil; 1-1.5 cups shredded mozzarella cheese; 1/4 cup parmesan cheese (Optional.); 2-3 tablespoons breadcrumbs (Can substitute with ricotta for base layer.); salt and pepper (To taste.); 1 crust pie dough or puff pastry (Homemade or store-bought.)

Description

A savory and rustic pie featuring ripe tomatoes and tender eggplant, perfect for summer gatherings.

Ingredients

For the Pie Filling

1 medium eggplant (Look for firm skin.)
3-4 medium ripe tomatoes (A mix of heirlooms and Roma works well.)
1 small onion (Thinly sliced.)
2 cloves garlic (Minced.)
1 big handful fresh basil (Torn.)
1-2 teaspoons fresh thyme or oregano
2-3 tablespoons olive oil
1-1.5 cups shredded mozzarella cheese
1/4 cup parmesan cheese (Optional.)
2-3 tablespoons breadcrumbs (Can substitute with ricotta for base layer.)
salt and pepper (To taste.)

For the Crust

1 crust pie dough or puff pastry (Homemade or store-bought.)

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Instructions

Preparation

Slice the eggplant into thin rounds, about 1/4 inch. Lay them on paper towels, sprinkle both sides with salt, and let them sit for 20 to 30 minutes to draw out moisture. Pat dry.
Slice the tomatoes and lay them out on paper towels too. Add a tiny pinch of salt and let them drain while you prep the other ingredients.
Optionally, roast the eggplant slices at 425°F for about 12 minutes to enhance tenderness and flavor.

Making the Crust

For store-bought puff pastry, thaw according to package directions, roll it out to fit your pie dish, and chill in the fridge for 10-15 minutes.
For homemade pie dough, keep all ingredients cold, roll out, fit into the dish, and chill before filling. Pre-bake the crust at 375°F for 10 minutes.

Assembly

Spread a thin base layer of breadcrumbs or ricotta in the crust.
Layer a sprinkle of mozzarella, followed by eggplant, onions, garlic, and tomatoes. Repeat the layers if space allows.
Finish with cheese, herbs, and a drizzle of olive oil.

Baking

Bake on a sheet pan at 400°F for about 35-45 minutes until the crust is golden and the center is bubbling.
Let the pie rest for at least 15 minutes before slicing.

Notes

This pie can be served warm or at room temperature. Leftovers can be stored for up to 4 days in the fridge or frozen for 2 months.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course, Vegetarian
Cuisine: Italian, Mediterranean