Eggplant Pie
A savory eggplant pie featuring roasted eggplant slices topped with seasoned vegetables and a cheesy blend, ideal for vegetarian dinners or light lunches with Mediterranean flavors.
Ingredients
- 1 medium eggplant, peeled and cut into 1/4-inch slices ⓘ
- 2 Tbsp. olive oil ⓘ
- 1/2 cup chopped tomatoes ⓘ
- 1/2 cup chopped green peppers ⓘ
- 1/2 cup chopped onions ⓘ
- 1/2 cup mushrooms ⓘ
- 1 tsp. dried oregano ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 cup grated Mozzarella cheese ⓘ
- 1/2 cup grated Cheddar cheese ⓘ
- 2 tsp. Parmesan ⓘ
Instructions
- Saute chopped tomatoes, green peppers, onions, and mushrooms in a little oil.
- Broil eggplant slices brushed with 2 tablespoons olive oil, 5 minutes per side.
- Arrange the broiled eggplant slices in a 9-inch pie plate overlapping to form a crust.
- Spread the sautéed vegetables on top of the eggplant crust and sprinkle with oregano and garlic powder.
- Combine grated Mozzarella and Cheddar cheeses and sprinkle on top of the vegetables.
- Place Parmesan cheese on top of the cheese layer.
- Bake at 350°F (175°C) until the cheese is melted, about 25 minutes.
Tips & Substitutions
To enhance the flavors, consider adding fresh basil or parsley to the sautéed vegetables. If you want a creamier texture, you can mix in some ricotta cheese with the Mozzarella and Cheddar. For a vegan version, substitute the cheeses with plant-based alternatives and use olive oil for brushing the eggplant. This dish is perfect for using up leftover vegetables from Mediterranean recipes.
Serving Suggestions
This Eggplant Pie is delightful on its own but pairs beautifully with a fresh green salad or garlic bread for a complete meal. Consider serving it alongside a light tomato sauce for dipping. For a heartier option, it can be complemented with grilled chicken or a side of Mediterranean roasted vegetables for a well-rounded vegetarian meal.
Storage & Reheating
Store any leftover Eggplant Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for a quick meal, though the crust may lose its crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Pie contains roughly 434 calories, with 24g protein, 49g carbohydrates, and 20g fat. It is an excellent source of vitamin C (85% of the Daily Value), calcium (66% of the Daily Value), and iron (65% of the Daily Value). Note that it is relatively high in sodium, at 516mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I prepare the eggplant slices in advance?
Yes, you can prepare the eggplant slices a day ahead. After slicing and brushing with olive oil, store them in an airtight container in the refrigerator. Just be sure to broil them fresh before assembling the pie to maintain the best texture.
What can I substitute for the cheeses?
If you're looking for alternatives to the cheeses, you can use a dairy-free cheese blend or simply omit the cheese altogether for a lighter dish. Nutritional yeast can also be sprinkled on top for a cheesy flavor without the dairy.
Is there a way to make this pie spicier?
Absolutely! To add some heat, consider mixing in red pepper flakes with the sautéed vegetables or using pepper jack cheese instead of the Cheddar. You could also serve it with a spicy marinara sauce for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).