Italian Eggplant Pie – This Italian Eggplant Pie is a true delight for any cheese lover out there. The dish is filled with savory eggplant slices, sun-dried tomatoes, and three different types of cheese – fontal, gruyere, and parmesan. The combination of flavors and textures is simply irresistible. This recipe is perfect for a weekend dinner party or a cozy family meal. So, let’s get started and create this mouth-watering dish!
I still remember the first time I made this Italian Eggplant Pie for my husband. He is a huge fan of Italian cuisine, and I wanted to surprise him with a new recipe. I wasn’t sure if he would like it, but as soon as he took his first bite, his face lit up with a big smile. He loved it! Since then, this recipe has become a staple in our household. We make it for special occasions, when we have guests over, or simply when we crave something cheesy and delicious. I hope you’ll enjoy it as much as we do!
Why This Italian Eggplant Pie is a Must-Try Dish?
- This dish is a perfect combination of savory eggplant slices, sun-dried tomatoes, and three different types of cheese, making it a true delight for your taste buds.
- The recipe is easy to follow, and you can use either homemade or store-bought savory dough.
- The eggplant slices are grilled to perfection, adding a smoky flavor to the dish.
- The pie is loaded with cheese, making it a perfect comfort food for any cheese lover out there.
- This recipe is perfect for a weekend dinner party or a cozy family meal.
Ingredients:
- 1-2 medium eggplants (globe eggplants) (approx. 500-600 grams)
- 1 teaspoon of salt
- 1 savory pie dough (homemade or store-bought)
- 1/2 teaspoon of oregano
- 1/2 teaspoon of basil
- 1-2 dashes of pepper
- 1/3 cup (62 grams) of chopped sun-dried tomatoes (in oil and drained)
- 1 1/2 cups (135 grams) of shredded fontal or gruyere cheese
- 1/2 cup + 2 tablespoons (63 grams) of freshly grated parmesan cheese
- 2 tablespoons of olive oil
Directions:
Preheat the oven to 350F (180C). Lightly grease and flour an 8 or 9-inch round pie plate.
If desired, peel the eggplants, then thinly slice them (see photo), place the slices in a bowl, and toss with one teaspoon of salt. Let sit for 20 minutes, then drain, but do not rinse. Lightly grill on either a pan grill or BBQ.
Fit the savory dough, either homemade or store-bought, into the prepared pie plate. Prick the bottom of the crust well.
Make two layers, starting with a layer of grilled eggplant, a sprinkle of oregano and basil (a little pepper of desired), one-third of the parmesan cheese, half the chopped sun-dried tomatoes, half the fontal or gruyere cheese, on the last layer top with the remaining third of parmesan cheese and drizzle of olive oil.
Bake for approximately 35-40 minutes. Let sit for 10 minutes, then slice and serve. Enjoy!
Notes:
- For a healthier option, you can use whole wheat pie crust.
- If you want a vegan option, you can replace the cheese with vegan cheese or nutritional yeast.
- You can add your favorite herbs and spices to customize the flavor of the pie.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
Italian Eggplant Pie is a delicious and flavorful dish that will please your taste buds. This savory pie combines the rich and earthy flavor of grilled eggplants with the tangy taste of sun-dried tomatoes and the creamy texture of fontal or gruyere cheese. With the added herbs and spices, this pie is a real treat for the senses. Whether you are a vegetarian or just looking for a meatless meal option, this pie is a great choice. Plus, it’s easy to make and can be customized to suit your preferences. So, give it a try and enjoy a slice of Italy in your own kitchen!
FAQ
Can I use a different type of cheese?
Yes, you can use any type of cheese that melts well. Mozzarella or provolone are great options.
Can I grill the eggplant in advance?
Yes, you can grill the eggplant a day in advance and keep it in the fridge until ready to use.
Can I freeze the pie?
Yes, you can freeze the pie for up to 1 month. Let it thaw in the fridge overnight before reheating in the oven.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can replace sun-dried tomatoes with fresh tomatoes. Just make sure to remove the seeds and juice before using them.
Can I make the pie without a crust?
Yes, you can make a crustless version of this pie by layering the ingredients in a baking dish instead of a pie plate.
![](https://8fivefive.com/wp-content/uploads/2023/05/Italian-Eggplant-Pie-360x361.jpg)
Italian Eggplant Pie
Ingredients
- 1-2 medium eggplants globe eggplants (approx. 500-600 grams)
- 1 teaspoon of salt
- 1 savory pie dough homemade or store-bought
- 1/2 teaspoon of oregano
- 1/2 teaspoon of basil
- 1-2 dashes of pepper
- 1/3 cup 62 grams of chopped sun-dried tomatoes (in oil and drained)
- 1 1/2 cups 135 grams of shredded fontal or gruyere cheese
- 1/2 cup + 2 tablespoons 63 grams of freshly grated parmesan cheese
- 2 tablespoons of olive oil
Instructions
- Preheat the oven to 350F (180C). Lightly grease and flour an 8 or 9-inch round pie plate.
- If desired, peel the eggplants, then thinly slice them (see photo), place the slices in a bowl, and toss with one teaspoon of salt. Let sit for 20 minutes, then drain, but do not rinse. Lightly grill on either a pan grill or BBQ.
- Fit the savory dough, either homemade or store-bought, into the prepared pie plate. Prick the bottom of the crust well.
- Make two layers, starting with a layer of grilled eggplant, a sprinkle of oregano and basil (a little pepper of desired), one-third of the parmesan cheese, half the chopped sun-dried tomatoes, half the fontal or gruyere cheese, on the last layer top with the remaining third of parmesan cheese and drizzle of olive oil.
- Bake for approximately 35-40 minutes. Let sit for 10 minutes, then slice and serve. Enjoy!
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