Italian Eggplant Pie
User Reviews
5
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Prep Time
20 mins
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Additional Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
379 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Italian Eggplant Pie
Description
This pie features peeled or unpeeled eggplant, sliced thin, salted, and rested to reduce moisture before grilling. The layering involves herbs like oregano and basil, sun-dried tomatoes drained and chopped, and cheeses including fontal or gruyere along with freshly grated Parmesan. The savory dough forms the crust, blanched by pricking before filling. Olive oil is drizzled for added richness and moisture during baking.
The baking at 350 degrees Fahrenheit allows the cheeses to melt thoroughly and the crust to bake crisp. The finished pie balances the smoky eggplant, tangy sun-dried tomatoes, and nutty cheeses with a tender yet crisp crust. Slicing reveals layered colors and flavors that meld well together.
Serve warm or at room temperature as a vegetarian main, appetizer, or side dish. The pie pairs well with fresh greens or a light salad.
If the crust starts to darken excessively during baking, covering it loosely with foil will prevent burning while allowing the filling to cook through.
Ingredients
- 1-2 medium eggplant used globe eggplants
- 1 teaspoon salt
- 1 savory pie dough homemade or store bought
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1-2 dashes black pepper
- 1/3 cup sun dried tomatoes 62 grams, chopped, in oil and drained
- 1 1/2 cups fontal cheese 135 grams, or gruyere cheese, shredded
- 1/2 cup Parmesan Cheese 63 grams, freshly grated, 2 tablespoons
- 2 tablespoons olive oil
Instructions
- Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 or 9 inch round pie plate.
- If desired peel the eggplant, then thinly slice (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 10 minutes then slice and serve. Enjoy!
Notes
- Peeling the eggplant is optional; peeling reduces bitterness and softens texture.
- Salting and resting eggplant slices before grilling reduces moisture and bitterness.
- If the crust browns too quickly, cover loosely with foil to prevent overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 22g | 7% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 44mg | 15% |
| Sodium | 759mg | 32% |
| Potassium | 449mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 448mg | 45% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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