Eggplant Tomato Pie

Flip it!

Excellent main course for a vegetarian. The next time (and there will be a next time) I’ll peel the eggplant and use milk or cream in place of the water. The crust is excellent, easy to make and especially easy to roll out.
I loved this!!! It was a Friday night after a long week so I used a frozen pie crust. Someday when I have more time I’ll make the full recipe. Red and yellow tomatoes on the top and I added a little fresh basil as t was going crazy in my garden. Delish!!!

The recipe looked like it did in the picture. I used a bottled marinara sauce so it tasted a little to salty. If I make it again I would use a fresh marinara sauce. The pie crust is much lower in fat and calories than a regular crust. I will use it again in other recipes.

Made this to accompany the kale bulgar salad. Had only a small eggplant so the tart was only 2 layers deep. Very good flavor and nice to make early in the day as it keeps well and is good hot, warm or room temperature.

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.


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


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.