Savory Eggplant Pie Recipe

Name: Savory Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds eggplant; 1 cup tomato puree; 5 tablespoons breadcrumbs; 3/4 cup grated Parmesan cheese; 2 eggs; 3 3/8 tablespoons milk; 2 mozzarella cheese balls, cut into cubes; 7 1/16 tablespoons ham cut into strips; basil Chopped; extra-virgin olive oil; salt; black ground pepper

Servings: persons

1 1/8 pounds eggplant
1 cup tomato puree
5 tablespoons breadcrumbs
3/4 cup grated Parmesan cheese
2 eggs
3 3/8 tablespoons milk
2 mozzarella cheese balls, cut into cubes
7 1/16 tablespoons ham cut into strips
basil Chopped
extra-virgin olive oil
salt
black ground pepper

1
Preheat the oven to 180C.
2
Wash the eggplants, cut them into cubes, place them in a bowl and cover them with salted water for 15 minutes, changing the water a few times.
3
Beat the eggs with the grated cheese and the milk using a fork, then add the breadcrumbs, the chopped basil, the mozzarella, the ham, the eggplant cubes, and 3 tablespoons of oil.
4
Season with salt and black pepper.
5
Place the mixture in a baking pan lined with wax paper which has been wet and wrung out well.
6
Bake for approximately 40 minutes or until the surface has become golden.
7
Place the baking pan under the broiler for approximately 5 to 10 minutes.
8
Serve sprinkled with Parmesan cheese.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 12 ingredients. The key ingredients include: 1 1/8 pounds eggplant, 1 cup tomato puree, 5 tablespoons breadcrumbs, 3/4 cup grated Parmesan cheese, and more.

Yes, Savory 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.

Savory Eggplant Pie

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