Ingredients
Scale
- 1 pie crust
- 2 medium eggplants, sliced
- 3 medium tomatoes, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 cup shredded mozzarella cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
- Add the sliced eggplant and cook until softened, about 5-7 minutes.
- Season with salt and pepper.
- Roll out the pie crust and place it in a pie dish.
- Layer the sautéed eggplant, fresh tomatoes, and cheese (if using) in the crust.
- Bake for 30-35 minutes, or until the crust is golden and the tomatoes are bubbly.
- Allow to cool slightly before serving and garnish with fresh basil leaves.
Notes
This pie can be customized with additional veggies and is great as leftovers.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg