Summer days bring a bounty of vibrant produce, and nothing says “celebrate the season” like a slice of Summer Tomato Eggplant Pie. This savory, vegetarian-friendly pie is a delightful twist on classic tomato pie recipes, layering tender eggplant rounds and juicy tomato slices atop a flaky crust. Each mouthful offers a perfect balance of fresh garden flavors, creamy cheeses, and just the right amount of garlic and basil. As an intermediate-level dish, it’s a fun challenge for home cooks looking to impress without feeling overwhelmed. With about 450 calories per serving, this pie works beautifully as a satisfying lunch or an easy dinner paired with a crisp green salad.
This recipe takes roughly 30 minutes to prepare, 35 minutes to bake, plus a brief 10-minute rest so you can admire that beautiful golden crust before diving in. Whether you’re hosting friends for a weekend brunch, planning a summer picnic, or simply craving a comforting slice after a day in the garden, this eggplant and tomato combination shines. The gooey mozzarella melts into ribbons, the Parmesan adds a nutty bite, and the ricotta adds a pillowy layer that keeps everything tender. Drizzled with olive oil and infused with fresh basil and garlic, this pie captures all the hallmarks of classic Italian flavors with minimal fuss. It’s a perfect example of how simple ingredients—when treated with care—become something truly special.
KEY INGREDIENTS IN SUMMER TOMATO EGGPLANT PIE
Before you roll up your sleeves, let’s talk about the stars of this dish. Each ingredient plays an essential role, from providing structure to delivering that irresistible flavor punch. Having everything prepped and ready ensures a smooth assembly process, turning your kitchen into a summer haven of cheesy, herby goodness.
- Eggplant
A hearty base for the pie, eggplant soaks up flavors beautifully. Salting and pan-searing the slices removes excess moisture and adds a golden-brown crust, giving each bite a tender yet substantial texture.
- Tomatoes
Juicy and slightly acidic, these slices bring brightness and balance the richness of the cheeses. Using ripe, in-season tomatoes ensures maximum flavor.
- Pie crust
The foundation of our pie—flaky and buttery, whether store-bought or homemade. It holds all the layers together and bakes up golden for that satisfying crunch at each edge.
- Mozzarella cheese
Shredded mozzarella melts into gooey, stringy perfection, creating delightful cheese pulls. It provides milky richness without overwhelming the other flavors.
- Parmesan cheese
Grated Parmesan adds savoury, nutty notes and a slightly sharper finish. Sprinkled on top, it forms a subtle crust that contrasts the soft interior.
- Ricotta cheese
Spread in a thin layer on the crust, ricotta acts as a creamy barrier that keeps the filling moist. Its mild flavor carries garlic and herb notes throughout the pie.
- Fresh basil
Chopped basil leaves infuse herbal freshness that complements both eggplant and tomato. Added raw, they release aromatic oils that elevate the overall profile.
- Garlic
Minced garlic lends a pungent warmth that’s dispersed evenly through the layers, ensuring every slice has a gentle garlicky kick.
- Olive oil
Drizzled and used for sautéing, good-quality olive oil imparts fruity depth and helps all ingredients meld together in the skillet and the pie dish.
- Salt and pepper
Simple seasonings that enhance each component, bringing out natural flavors and balancing acidity with just the right amount of savory depth.
- Egg
Brushed on the crust, beaten egg guarantees a beautifully golden, glossy finish that frames the filling perfectly.
HOW TO MAKE SUMMER TOMATO EGGPLANT PIE
Now that your ingredients are prepped and ready, let’s walk through each step to build this layered masterpiece. Follow along carefully and enjoy the process of watching humble summer veggies turn into a showstopping vegetarian pie.
1. Preheat your oven to 400°F (200°C). Ensuring the oven is fully heated before baking helps the crust become perfectly crisp and the cheeses melt uniformly.
2. Lightly salt the eggplant slices and let them rest for 15 minutes to draw out moisture. This step prevents soggy layers and concentrates the eggplant’s flavor. Afterward, pat them dry thoroughly with a paper towel.
3. Heat a skillet over medium heat and add 1 tablespoon of olive oil. Once shimmering, arrange the eggplant rounds in a single layer and cook for about 5 minutes on each side until the exterior is a rich golden brown. Remove and set aside on a plate.
4. On a lightly floured surface, roll out the pie crust and gently press it into a 9-inch pie dish. Trim any excess dough around the edges to create a neat border for folding later.
5. Spread a thin layer of ricotta cheese evenly across the bottom of the crust. This creamy base prevents juices from soaking through the crust while adding a delightful tang.
6. Arrange the cooked eggplant slices over the ricotta in an even layer. Top with the tomato slices, overlapping slightly to cover the surface.
7. Sprinkle the minced garlic, chopped basil, and a generous pinch of salt and pepper over the top, ensuring even coverage so every bite is flavorful.
8. Scatter the shredded mozzarella and grated Parmesan over the layered veggies, forming an even cheese blanket that will melt beautifully in the oven.
9. Drizzle the remaining olive oil over the cheese to add silkiness and promote browning on the top.
10. Carefully fold the edges of the pie crust over the filling, leaving the center exposed to reveal the colorful layers. This rustic crimp ensures the edges bake up crisp and golden.
11. Brush the exposed crust with the beaten egg to lock in moisture and achieve a glossy, golden finish.
12. Bake for 30–35 minutes, or until the crust is deeply golden and the cheese is bubbling and lightly browned.
13. Remove from the oven and allow to cool for a few minutes before slicing. This rest time helps the layers set, making for cleaner cuts and optimal texture.
SERVING SUGGESTIONS FOR SUMMER TOMATO EGGPLANT PIE
A perfectly baked Summer Tomato Eggplant Pie deserves to be served with style. Whether you’re plating it for a cozy evening at home or packing slices for a picnic, these suggestions will help you make the most of every bite.
- Pair with a crisp green salad tossed in a light vinaigrette to add a refreshing contrast. The acidity of lemon or balsamic dressing cuts through the cheesy richness and highlights the herbs.
- Serve alongside grilled corn on the cob, brushed with a hint of garlic butter and sprinkled with fresh herbs. The sweet char from the corn complements the savory pie layers.
- Add a side of marinated olives and roasted red peppers for a Mediterranean flair. These bold flavors echo the pie’s ingredients and give guests a variety of tastes to enjoy.
- Offer chilled sparkling water with lemon slices or a light rosé to keep the meal feeling bright and summery. Bubbles help cleanse the palate between delicious, cheesy bites.
HOW TO STORE SUMMER TOMATO EGGPLANT PIE
Storing your pie correctly ensures you enjoy those savory layers long after the oven has cooled. Whether you have leftovers or want to prep ahead, these methods will help maintain flavor, texture, and freshness.
- Refrigerator (Short Term): Once completely cooled, cover the pie with plastic wrap or transfer individual slices into an airtight container. Store for up to 3–4 days. Reheat gently in a low oven (around 325°F) or toaster oven to restore crispness without overcooking the filling.
- Freezer (Long Term): Wrap the pie or individual slices in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw overnight in the refrigerator and reheat covered in a 350°F oven until warmed through.
- Room Temperature (Picnic Ready): If serving within a few hours, keep slices at room temperature on a cool, shaded surface. Cover loosely with a light cloth to keep bugs away while allowing slight airflow to prevent sogginess.
- Partial Assembly (Make-Ahead): Prepare and layer all ingredients in the pie dish, then cover tightly and refrigerate for up to 12 hours before baking. This shortcut lets flavors meld and makes weeknight dinners a breeze—just brush with egg and bake as directed.
CONCLUSION
This Summer Tomato Eggplant Pie brings together the best of seasonal vegetables, creamy cheeses, and a perfectly baked crust for a vegetarian pie that’s anything but ordinary. We covered everything from selecting and prepping key ingredients—like salting the eggplant to draw out moisture—to building layers of ricotta, eggplant, tomato, and cheese before folding the crust into a rustic edge. With a 30-minute prep time, a 35-minute bake, and just 10 minutes of rest time, it’s an ideal recipe for an easy dinner or a leisurely lunch on the patio. The result is a colorful, comforting dish that highlights fresh basil and garlic, making it a standout among summer recipes and tomato pie variations.
Feel free to print this article and save it for future use—tuck it into your recipe binder or keep it on the countertop as a friendly reminder that seasonal cooking can be both spectacular and achievable. Below, you’ll find a helpful FAQ to answer common questions about substitutions, vegan options, and more. If you give this pie a try, I’d love to hear how it turned out. Leave a comment, share your modifications, or ask any questions if you need help along the way. Your feedback and stories inspire new kitchen adventures, and I can’t wait to hear about your delicious results!
Summer Tomato Eggplant Pie
Description
Savor the flavors of summer with this delicious Tomato Eggplant Pie, featuring layers of roasted veggies, gooey cheese, and a flaky crust that's sure to impress your guests.
Ingredients
Instructions
-
Preheat your oven to 400°F (200°C).
-
Lightly salt the eggplant slices and let them sit for 15 minutes to draw out moisture. Pat them dry with a paper towel.
-
In a skillet over medium heat, add 1 tablespoon olive oil. Cook eggplant slices for about 5 minutes on each side until golden brown. Remove from the skillet and set aside.
-
Roll out the pie crust on a floured surface and fit it into a 9-inch pie dish. Trim the edges if necessary.
-
Spread a thin layer of ricotta cheese over the bottom of the pie crust.
-
Layer the cooked eggplant slices over the ricotta. Follow with a layer of tomato slices.
-
Sprinkle the minced garlic, fresh basil, salt, and pepper over the tomatoes and eggplant.
-
Add mozzarella and Parmesan cheese on top of the layers.
-
Drizzle with the remaining olive oil.
-
Carefully fold the edges of the pie crust over the filling, leaving the center exposed.
-
Brush the crust with the beaten egg to ensure a golden finish.
-
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the cheese has melted.
-
Allow to cool for a few minutes before slicing and serving.
Note
- This pie can be served hot or at room temperature, making it perfect for a summer picnic.
- Feel free to add other herbs like thyme or oregano for additional flavor.
- For a vegan version, use plant-based cheese and replace eggplant with zucchini or other summer vegetables.
