🥧 Homemade Eggplant Tomato Pie

Yum! If you’re craving something savory, rustic, and full of garden-fresh flavor — this Homemade Eggplant Tomato Pie is calling your name 🍆🍅🧀. It’s like a Southern tomato pie meets eggplant parm, all wrapped up in a golden pie crust!

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🥧 Homemade Eggplant Tomato Pie

🍴 Servings: 6–8

🕒 Total Time: ~1 hour 20 minutes

🌿 Cuisine: Southern-Inspired / Vegetarian

🍅 Flavor Profile: Savory, cheesy, herby, rich

🌶️ Spice Level: Mild

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📝 Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 medium eggplant, peeled and thinly sliced
• 2–3 medium ripe tomatoes, thinly sliced
• 1 small onion, thinly sliced
• 1 cup shredded mozzarella
• ½ cup sharp cheddar or Parmesan cheese
• ½ cup mayonnaise or Greek yogurt
• 2 tbsp fresh basil, chopped
• 1 tsp dried oregano
• 1 clove garlic, minced
• Salt & pepper to taste
• Olive oil for brushing

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🔥 Directions:

1. Pre-bake crust: Preheat oven to 375°F (190°C). Press pie crust into a pie dish. Prick with a fork and prebake for 8–10 minutes. Remove and let cool slightly.
2. Prep veggies: Salt the eggplant slices and let them sit for 15 minutes to remove bitterness. Pat dry. Lightly sauté eggplant and onion in olive oil until tender. Set aside.
3. Layer the pie:
   • Layer half of the eggplant and onion.
   • Add half the tomato slices.
   • Sprinkle some basil and oregano.
   • Repeat the layers.
   • Mix mayo (or yogurt) with mozzarella and garlic, then spread on top.
   • Sprinkle with cheddar or Parmesan.
4. Bake: Bake at 375°F for 35–40 minutes or until golden and bubbly. Let it cool for 10–15 minutes before slicing.

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🍽️ Serving Suggestions:

• Pair with a simple arugula salad or roasted potatoes
• A great side or vegetarian main dish
• Perfect for brunch, lunch, or a light dinner

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❄️ Storage Tips:

• Refrigerate: Keep leftovers covered in the fridge for up to 3 days.
• Reheat: Warm slices in the oven or air fryer to keep the crust crisp.
• Freeze: Best enjoyed fresh, but can be frozen before baking (wrap tightly).