Eggplant Tomato Pie Recipe

Name: Eggplant Tomato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cubed 1-inch; 2 tablespoons olive oil, divided; 1 tablespoon aged balsamic vinegar; 1 onion, diced; 2 garlic cloves, sliced finely; 2 medium tomatoes, sliced or 8 ounces cherry tomatoes, halved; 2 eggs, beaten; 1 tablespoon butter, melted; 1 tablespoon pesto sauce; 1/4 cup parmesan cheese, finely grated; 1/2 cup sartori balsamic bellavitano reserve cheese; 1/2 cup Italian breadcrumbs; 1/4 cup fresh basil leaf, sliced into thin strips; salt and pepper

Servings: persons

1 eggplant, cubed 1-inch
2 tablespoons olive oil, divided
1 tablespoon aged balsamic vinegar
1 onion, diced
2 garlic cloves, sliced finely
2 medium tomatoes, sliced or 8 ounces cherry tomatoes, halved
2 eggs, beaten
1 tablespoon butter, melted
1 tablespoon pesto sauce
1/4 cup parmesan cheese, finely grated
1/2 cup sartori balsamic bellavitano reserve cheese
1/2 cup Italian breadcrumbs
1/4 cup fresh basil leaf, sliced into thin strips
salt and pepper

1
Heat oven to 500 degrees.
2
Line baking sheet with foil and lightly grease.
3
In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
4
Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
5
Set aside skillet with reserved oil/vinegar
6
Remove cooked eggplant to bowl and mash.
7
Lower oven to 375 degrees.
8
Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
9
Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
10
Fold eggs, butter, pesto, and breadcrumbs into eggplant.
11
Grease a pie pan and place a layer of sliced tomato to cover bottom.
12
Combine cheeses and sprinkle 1/2 over tomatoes.
13
Cover with eggplant mixture.
14
Add layer of remaining cheese.
15
Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
16
Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.

393

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 1 eggplant, cubed 1-inch, 2 tablespoons olive oil, divided, 1 tablespoon aged balsamic vinegar, 1 onion, diced, and more.

Yes, Eggplant Tomato 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 Tomato Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions