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- 1 large eggplant, sliced into 1/4 inch rounds - 2 large ripe tomatoes, sliced - 1 medium onion, thinly sliced - 2 cloves garlic, minced Eggplant is the star of this dish. Its rich and creamy texture pairs well with tomatoes. You want ripe tomatoes for the best flavor. The onion adds sweetness, while garlic gives it a savory kick. - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup finely grated Parmesan cheese Cheese makes this pie extra tasty. I love using ricotta for its creaminess. Mozzarella melts beautifully, adding a gooey layer. Parmesan gives a nice salty touch, enhancing the overall taste. - 1 teaspoon dried oregano - 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil) - 1 tablespoon extra virgin olive oil - 1 pre-made pie crust (store-bought or homemade) Seasonings bring life to the pie. Dried oregano adds an Italian flair, while fresh basil offers brightness. Olive oil helps everything blend together. You can use a store-bought pie crust for ease or make your own for that homemade touch. Check out the Full Recipe for more details! 1. Preheat your oven to 375°F (190°C). This helps cook the pie evenly. 2. Slice the eggplant into 1/4 inch rounds. Place them on a baking sheet. 3. Drizzle olive oil over the eggplant slices. Use enough to coat them well. 4. Season the slices with sea salt and black pepper. 5. Roast the eggplant in the oven for about 20 minutes. Flip the slices halfway through for even browning. Once done, take them out and let them cool. 1. Heat a skillet over medium heat. Add a splash of olive oil. 2. Sauté the thinly sliced onion until soft and translucent, about 3-4 minutes. 3. Stir in the minced garlic. Cook for another minute until fragrant. Remove the skillet from the heat. 1. In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan, oregano, basil, and a pinch of salt and pepper. Mix until smooth. 2. Roll out your pie crust and fit it into a pie dish. Make sure it covers the bottom and sides evenly. 3. Spread the ricotta mixture evenly on the crust. 4. Layer the roasted eggplant slices over the ricotta. Follow with the sliced tomatoes. 5. Sprinkle the sautéed onions and garlic on top for added flavor. 1. Scatter the remaining mozzarella cheese over the top of the pie. 2. Place the pie in the preheated oven. Bake for 25-30 minutes. 3. Check for a golden-brown top and melted cheese. Once done, let it rest for about 10 minutes. This makes slicing easier and lets flavors meld together. For more details, refer to the Full Recipe. - Roasting eggplant: To avoid sogginess, slice the eggplant into 1/4 inch rounds. Lay them flat on a baking sheet. Lightly drizzle with olive oil. Sprinkle sea salt and black pepper. Roast for 20 minutes, flipping halfway. This method helps keep them firm and tasty. - Ensuring even melting of cheese: Use freshly shredded mozzarella cheese. Spread it evenly on top of the pie. This way, it melts evenly and creates a golden crust. - Slicing and garnishing suggestions: When serving, slice the pie into wedges. Each slice should show off the layers. Garnish with fresh basil leaves for color and taste. A drizzle of balsamic reduction adds elegance and flavor. - Serving with accompaniments: Pair your pie with a light salad. A simple arugula or mixed greens salad works well. You can also serve it with crusty bread for a hearty meal. - Overcooking vegetables: Keep an eye on your veggies. Overcooking can make them mushy. Aim for tenderness without losing structure. - Using too much liquid: Be careful with sauces. Excess liquid can make your pie soggy. Stick to the recipe for the right balance. These tips will help you create a delightful Eggplant Tomato Pie that impresses everyone at the table. For the complete guide, check the Full Recipe. {{image_4}} You can make this dish fit your diet. If you're vegan, try using dairy-free cheese. Brands like Daiya or Follow Your Heart work well. These cheeses melt nicely and taste great. If you need a gluten-free option, look for gluten-free pie crusts. Many stores offer ready-made crusts, or you can make one from almond flour or rice flour. This keeps the pie delicious and safe for all diets. To boost the flavor, add spices or herbs. You could sprinkle in some red pepper flakes for heat. Fresh herbs like thyme or rosemary also add depth. You can include protein too. Ground turkey or beef adds heartiness. For a plant-based option, use chickpeas or lentils. These options make the pie more filling and tasty. You can change this pie based on the season. In summer, add zucchini or bell peppers for freshness. In fall, try sweet potatoes or butternut squash for a cozy twist. These seasonal changes keep the dish exciting and new. To keep your Eggplant Tomato Pie fresh, store it in the fridge. Here’s how: - Wait until the pie cools down. - Cover it tightly with plastic wrap or aluminum foil. - Place it in an airtight container for best results. For freezing, follow these steps: - Slice the pie into portions. - Wrap each slice in plastic wrap. - Place the wrapped slices in a freezer-safe bag or container. This way, you can enjoy it later without losing flavor. When it’s time to reheat, the oven is the best choice. Here’s why: - Preheat your oven to 350°F (175°C). - Place the pie on a baking sheet. - Cover it with foil to avoid drying out. Bake for about 15-20 minutes, or until it's hot. If you need a quicker option, use the microwave: - Place a slice on a microwave-safe plate. - Heat for about 1-2 minutes. However, this method can make the crust soft. The oven keeps the texture and flavor intact. Enjoy your delicious pie! Bake the Eggplant Tomato Pie for 25 to 30 minutes. You want the cheese to melt and bubble. It should turn a lovely golden brown color. Check it at 25 minutes to avoid overbaking. Yes, you can prepare this dish ahead of time. Assemble the pie and cover it tightly. Store it in the fridge for up to 24 hours before baking. This can save you time on busy days. This pie pairs well with a fresh salad. Try a simple green salad with a light vinaigrette. You can also serve it with crusty bread or a side of roasted vegetables. These sides enhance the meal and add more flavors. Yes, you can omit the cheese if you prefer. Use a vegan cheese substitute or skip it entirely. The pie will still taste great with the roasted eggplant and tomatoes. Just ensure you add a bit more seasoning for flavor. Eggplant tomato pie combines tasty ingredients for a delightful dish. You learned about the key ingredients, like eggplant, tomatoes, and cheese. I shared step-by-step instructions to make perfect pie layers. You received tips to avoid common mistakes and enhance flavors. Don't forget the storage and reheating tips for leftovers. With these insights, you can create a delicious eggplant tomato pie that impresses everyone at the table. Enjoy the cooking process and savor every bite!

Eggplant Tomato Pie

Experience the delightful flavors of Eggplant Tomato Pie with this easy recipe! Layer creamy ricotta, roasted eggplant, ripe tomatoes, and melty mozzarella, all baked to perfection in a flaky crust. Perfect for dinner or gatherings, this dish is sure to impress. Ready to make your own delicious pie? Click through for the full recipe and step-by-step instructions to create this culinary masterpiece!
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Ingredients
  

1 large eggplant, sliced into 1/4 inch rounds

2 large ripe tomatoes, sliced

1 medium onion, thinly sliced

2 cloves garlic, minced

1 cup creamy ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup finely grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried basil)

1 tablespoon extra virgin olive oil

Sea salt and freshly ground black pepper to taste

1 pre-made pie crust (store-bought or homemade)

Instructions
 

Start by preheating your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    On a baking sheet, arrange the eggplant slices in a single layer. Drizzle them with olive oil, then season generously with sea salt and freshly ground black pepper. Roast in the oven for approximately 20 minutes, flipping them halfway through the cooking time to achieve even browning. Once finished, remove from the oven and set aside to cool slightly.

      Meanwhile, heat a skillet over medium heat and add a splash of olive oil. Sauté the sliced onion until it becomes soft and translucent, roughly 3-4 minutes. Stir in the minced garlic and continue to cook for another minute until aromatic. Remove the skillet from heat and set aside.

        In a mixing bowl, combine the rich ricotta cheese, half of the shredded mozzarella, grated Parmesan cheese, dried oregano, chopped fresh basil, and a pinch of salt and pepper. Stir until all the ingredients are thoroughly blended into a smooth mixture.

          Roll out your pie crust and fit it into a suitable pie dish, ensuring it covers the base and sides evenly. Spread the ricotta mixture evenly across the bottom of the crust.

            Layer the roasted eggplant slices generously over the ricotta filling, followed by a stunning arrangement of sliced tomatoes. Next, sprinkle the sautéed onion and garlic mixture across the top for added flavor and texture.

              Finish the pie by scattering the remaining shredded mozzarella cheese evenly over the top, allowing it to melt beautifully during baking.

                Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the cheese has melted, become bubbly, and turned a wonderful golden brown.

                  Once baked, remove the pie from the oven and allow it to rest for about 10 minutes before slicing. This resting period helps the flavors meld and makes for easier serving.

                    Vorbereitungszeit: 20 Minuten | Gesamtzeit: 1 Stunde | Portionen: 6

                      - Presentation Tips: For a beautiful presentation, slice the pie into wedges and serve warm. Garnish each slice with fresh basil leaves for a touch of color and flavor. A light drizzle of balsamic reduction over the top can enhance both the taste and the elegance of the dish. Enjoy!