Eggplant Pie Recipe

Name: Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 eggplant, cubed; Filo leaves; 1 onion, diced; 1/2 tbsp. fine herbs; 1 can (14-1/2 oz.) diced tomatoes; 1/2 tbsp. oregano; 1 cup Parmesean cheese; 1/2 tbsp. garlic powder; 1 cup foft bread crumbs; 1/2 tbsp. basil; 1 fresh tomato

Servings: persons

1 eggplant, cubed
Filo leaves
1 onion, diced
1/2 tbsp. fine herbs
1 can (14-1/2 oz.) diced tomatoes
1/2 tbsp. oregano
1 cup Parmesean cheese
1/2 tbsp. garlic powder
1 cup foft bread crumbs
1/2 tbsp. basil
1 fresh tomato

1
Saute the eggplant and onion in some olive oil until eggplant is slightly browned.
2
Add the tomatoes and cook for approximately 15 minutes.
3
Crumble the herbs into the mixture and stir in the bread crumbs and garlic powder.
4
Add 1/2 of the cheese and mix it in.
5
Arrange the filo leaves or other pastry of your choice to make a shell in an <I>au gratin</I> dish or low-sided casserole which is oven-proof.
6
Pour the eggplant mixture into the shell and top with slices of the fresh tomato.
7
Sprinkle with remaining cheese.
8
Bake in a 350F oven until shell is golden brown.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 eggplant, cubed, Filo leaves, 1 onion, diced, 1/2 tbsp. fine herbs, and more.

Yes, Eggplant Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggplant Pie

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