Eggplant Pie Recipe

Name: Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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
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.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Eggplant Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions