Description
A delicious and savory pie made with fresh tomatoes and eggplants, perfect for a summer meal.
Ingredients
Scale
- 2 large eggplants, sliced
- 4 ripe tomatoes, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pre-made pie crust
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the sliced eggplants and cook until softened, about 5-7 minutes.
- In a mixing bowl, combine ricotta cheese, oregano, salt, and pepper.
- Layer the pie crust with the eggplant mixture, followed by a layer of sliced tomatoes.
- Spread the ricotta mixture over the tomatoes, then top with shredded mozzarella and grated Parmesan.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing and serving.
Notes
- For a gluten-free option, use a gluten-free pie crust.
- Feel free to add other vegetables like zucchini or bell peppers.
- This pie can be served warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: main dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg