EGGPLANT TOMATO PIE RECIPE - (3.8/5)
Provided by Nyneve
Number Of Ingredients 10
Steps:
- Peel and cube eggplant, boil until soft and tender, then drain water and mash. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well. Grease a pie pan. Slice one tomato and layer on bottom of pan. Add the eggplant mixture. Slice the remaining tomato and layer on top of eggplant mixture. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown. Nutrition Facts Servings: 4 Amount per serving Calories 111 % Daily Value* Total Fat 6g 8% Saturated Fat 2.5g 12% Cholesterol 49mg 16% Sodium 66mg 3% Total Carbohydrate 12.5g 5% Dietary Fiber 5.5g 20% Total Sugars 6.6g Protein 3.9g Vitamin D 6mcg 29% Calcium 45mg 3% Iron 1mg 4% Potassium 470mg
EGGPLANT AND TOMATO PIE
Tomatoes have another week or so to go in most farmers' markets. This robust summer pie, topped with a layer of tomato slices flecked with thyme, is a nice party piece. It also packs well once cooled, so take leftovers to work for lunch.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 2h
Yield 1 pie, serving 6 generously
Number Of Ingredients 11
Steps:
- Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about 1/3 inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
- Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
- Whisk the milk into the eggs. Add salt (I usually use about 1/2 teaspoon) and pepper. Spread 1/4 cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it's not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 15 grams, Fat 12 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 628 milligrams, Sugar 10 grams, TransFat 0 grams
BEEF 'N' EGGPLANT PIE
Everyone likes eggplant when you taste it in this savory pie. If you have eggplant in the garden or can get it at the market, I'd recommend this recipe. If the eggplant is large and the skin seems tough, its a good idea to peel it first. -Audrey Nemeth Chesterville, Maine
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling. , In a small skillet, melt butter. Add eggplant; saute until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat. , Spoon beef mixture into pie crust. Bake 20 minutes. Sprinkle with cheese. Bake until cheese is melted, 5-10 minutes longer. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 24g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 857mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 14g protein.
EGGPLANT AND TOMATO CASSEROLE
This is a delicious, easy-to-make, vegetarian casserole! Eggplant, tomato and onion are layered and seasoned with a splash of balsamic vinegar before being topped off with bread crumbs. There are a million variations and additions that you can make to this recipe! Be creative!
Provided by LPATTERSON1978
Categories Side Dish Casseroles
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid.
- Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side.
- Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables.
- Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Nutrition Facts : Calories 328.6 calories, Carbohydrate 36.1 g, Fat 18.8 g, Fiber 6.2 g, Protein 6.3 g, SaturatedFat 2.7 g, Sodium 212.6 mg, Sugar 12.3 g
EGGPLANT TOMATO PIE
Make and share this Eggplant Tomato Pie recipe from Food.com.
Provided by StarFire22
Categories Savory Pies
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 500 degrees.
- Line baking sheet with foil and lightly grease.
- In large skillet, place 1 tablespoon olive oil, balsamic vinegar and eggplant and stir to coat thoroughly (no heat).
- Place eggplant cubes onto baking sheet, place in hot oven for 15 minutes, stirring once, until tender and lightly carmelized.
- Set aside skillet with reserved oil/vinegar
- Remove cooked eggplant to bowl and mash.
- Lower oven to 375 degrees.
- Saute onion in oil/vinegar mixture until caramelized, adding more oil if necessary.
- Turn off heat on skillet and stir in garlic letting it sit 5 minutes.
- Fold eggs, butter, pesto, and breadcrumbs into eggplant.
- Grease a pie pan and place a layer of sliced tomato to cover bottom.
- Combine cheeses and sprinkle 1/2 over tomatoes.
- Cover with eggplant mixture.
- Add layer of remaining cheese.
- Sprinkle finely sliced basil over cheese and top with layer of tomatoes.
- Bake 30 minutes until set, remove from oven and cool 10 - 15 minutes.
Nutrition Facts : Calories 205.3, Fat 12.3, SaturatedFat 4.7, Cholesterol 76.9, Sodium 376.4, Carbohydrate 16.4, Fiber 3.9, Sugar 4.7, Protein 8.4
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
EGGPLANT AND TOMATO PIE
Steps:
- Slice eggplant into ½ “ rounds and place on a sheet pan that has been sprayed well with pan coating. Bake in oven at 350 degrees until eggplant is tender; about 15 minutes. Remove from oven and allow to cool.
- Season bottom of raw frozen pie shell with 1/8-teaspoon salt and pepper (or to taste), 1-tablespoon grated Kraft Parmesan cheese and 1-tablespoon Kraft Zesty Italian dressing. Fill pie shell with alternating layers of eggplant, tomato slices, raw onion slices and raw pepper rings. Sprinkle top of pie with 1-tablespoon Kraft Zesty Italian Dressing and 1-tablespoon grated Kraft Parmesan cheese.
- Bake at 350 degrees for about 30-40 minutes or until pie shell is browned and veggies are tender. May be eaten hot or cold. Served with soup and salad makes a great entrée. If prepared as above only in a 9’x9’ baking pan without pie pastry, can be served as a side dish.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ITALIAN EGGPLANT TOMATO BAKE
Eggplant, tomato, and cheeses are layered, baked, then served over pasta. An easy and delicious Italian meal.
Provided by MBC
Categories World Cuisine Recipes European Italian
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a plastic bag, combine the flour, bread crumbs and Italian seasoning. Shake to mix. In a shallow bowl, whisk together the eggs and water. Heat the oil in a large skillet over medium-high heat. There should be enough oil to thinly coat the bottom of the skillet. Dip the eggplant slices in egg, then place in the bag and shake to coat. Fry the slices in the skillet until golden brown on each side. Remove, and drain on paper towels.
- Spread a thin layer of spaghetti sauce in the bottom of a 9 inch square baking dish. Cover with the eggplant slices, then top with more sauce. Mix together the ricotta cheese and Parmesan cheese; spread over the eggplant. Spread sauce over the cheese, and top with tomato slices. Cover with more sauce, and spread remaining cheese over the top.
- Bake for 30 minutes in the preheated oven, or until cheese is melted and sauce is bubbling.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook for about 3 minutes, or until tender. Drain. Serve the eggplant tomato bake over pasta.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 77.6 g, Cholesterol 130.2 mg, Fat 21.6 g, Fiber 9.8 g, Protein 29.9 g, SaturatedFat 8.6 g, Sodium 1031.9 mg, Sugar 14 g
EGGPLANT TOMATO PIE
I originally found this recipe using cheddar cheese and plain breadcrumbs. I have switched it up using flavored breadcrumbs and Italian cheeses. I have also added the light breadcrumb layer on the bottom of the pan because the first time I made it it was too wet. The breadcrumbs helped absorb excess moisture. I also slice my...
Provided by Elaine Rau
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
- 2. Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
- 3. Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
- 4. Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
- 5. Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
- 6. Bake at 350°F for 30 minutes or until golden brown
TEMPEH AND EGGPLANT POT PIES
Use any combination of vegetables for the filling here. The dough is perfect for making drop biscuits (a recipe found in _The Joy of Vegan Baking_) and the topping is perfect for fruit-based cobblers.
Provided by Colleen Patrick-Goudreau
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°F (220°C, or gas mark 7). Coat 4 or 6 individual ramekins with oil, and set aside. You also can use a 9-inch (23 cm) square pan or a rectangular pan.
- To make filling, steam eggplant and tempeh for 10 to 15 minutes, until eggplant is soft and translucent. At the same time, add water or oil to a large-size sauté pan and cook onion and celery until soft. Add fennel seeds, capers, and vinegar, and sauté for 1 minute. Add tomato sauce, red pepper flakes, and cooked tempeh and eggplant. Simmer for 10 minutes, stirring occasionally.
- Meanwhile, prepare biscuit dough. Place flour, baking powder, and salt in a mixing bowl, and stir together. Pour in nondairy milk and butter or oil, and mix just until dry ingredients are evenly moistened. The dough should be lumpy and sticky, not smooth like cake batter.
- Remove sauté pan from heat, and season filling with salt and pepper, to taste.
- Divide filling evenly among prepared ramekins. Drop dough by small spoonfuls on top of each ramekin. Carefully spread dough with back of spoon so it evenly covers filling. Bake pot pies until crust is golden, about 15 minutes. Serve hot.
More about "eggplant tomato pie recipe 385"
EGGPLANT TOMATO PIE - COOK IT ONCE
From cookitonce.com
5/5 (1)Category General RecipesServings 4Calories 111 per serving
SUMMER EGGPLANT TOMATO ONION PIE (GALETTE) - IT'S …
From itsrainingflour.com
EGGPLANT TOMATO PIE - DRINKSFEED
From drinksfeed.com
HOMEMADE EGGPLANT TOMATO PIE - 100K-RECIPES
From 100krecipes.com
TOMATO AND EGGPLANT PIE RECIPE | SARAH'S CUCINA BELLA
From sarahscucinabella.com
ROASTED EGGPLANT TOMATO TART • THE BOJON GOURMET
From bojongourmet.com
A SUMMER TOMATO EGGPLANT PIE | RECIPES - POSH IN PROGRESS
From poshinprogress.com
Servings 4-6Total Time 45 minsEstimated Reading Time 5 mins
ITALIAN EGGPLANT PIE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
5/5 (50)Uploaded Jun 24, 2021Category Appetizer, Main DishPublished Jul 31, 2019
RECIPE – CHEESY BAKED EGGPLANT, TOMATO & POTATO PIE
From edibletcetera.com
EGGPLANT PARMESAN PIE | CHEF JEAN PIERRE
From chefjeanpierre.com
ANNA IMPERATO’S SWEET EGGPLANT PIE | CIAO ITALIA
From ciaoitalia.com
EGGPLANT TOMATO PIE - SKINNY HEALTHY FOOD
From skinnyhealthyfood.com
BAKED SPAGHETTI PIE ALLA NORMA WITH EGGPLANT AND TOMATOES
From bonappetit.com
You'll also love