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Rustic Tomato and Eggplant Pie

Rustic tomato and eggplant pie with roasted eggplant, juicy sliced tomatoes, herbs, and melted mozzarella baked in a flaky crust. Salting the eggplant first draws out moisture for better browning and a cleaner, firmer slice.
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Prep Time 20 minutes
Cook Time 55 minutes
resting 20 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Lunch, Snack
Cuisine: Mediterranean
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the Pie
  • 1 refrigerated pie crust
  • 1 medium eggplant, sliced into ¼-inch rounds
  • 2 large tomatoes, sliced
  • 1 tbsp olive oil
  • 1 tsp salt, divided
  • 0.5 tsp black pepper
  • 1 tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh thyme leaves
  • 1 egg, beaten

Equipment

  • 1 sheet pan
  • 1 9-inch pie dish

Method
 

Prep and roast the eggplant
  1. Preheat the oven to 400°F (200°C).
  2. Place eggplant slices on paper towels and sprinkle with half the salt. Let them sit for 20 minutes, then pat dry thoroughly until no dampness remains.
  3. Brush the eggplant with olive oil, then roast for 15 minutes until lightly golden.
Assemble and bake
  1. Roll pie crust into a 9-inch pie dish.
  2. Sprinkle half the mozzarella over the bottom crust.
  3. Arrange roasted eggplant slices evenly over the mozzarella.
  4. Layer tomato slices over the eggplant, then season with remaining salt, pepper, and Italian seasoning.
  5. Sprinkle remaining mozzarella and Parmesan over the top, then add basil and thyme.
  6. Brush the crust edges with the beaten egg, then bake for 35–40 minutes until the filling is set and the crust is golden.
  7. Allow the pie to rest for 15 minutes before slicing, so the layers hold together.
  8. Garnish with additional basil if desired.

Notes

For the best texture, pat the eggplant very dry after the 20-minute salt rest—this helps it roast rather than steam. Store leftovers in the refrigerator up to 3 days; reheat in a 350°F (175°C) oven until warmed through. Freezing is not recommended because the crust and vegetables can lose texture. For a dairy-reduced option, use part-skim mozzarella and a smaller amount of Parmesan.