Eggplant and Tomato Pie
Updated November 3, 2022
Andrew Scrivani for The New York Times
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
1 Whole Wheat Yeasted Olive Oil Crust (½ recipe)
1 ½ pounds eggplant (2 medium)
Salt and freshly ground pepper
2 eggs
⅓ cup milk
1 ½ cups marinara sauce
2 teaspoons fresh thyme leaves
2 ounces Gruyère, grated (½ cup)
1 ounce Parmesan, grated (¼ cup)
2 medium-size fresh tomatoes, in season, sliced
2 tablespoons extra virgin olive oil
Nutritional analysis per serving (6 servings)
15 grams carbs; 72 milligrams cholesterol; 210 calories; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 5 grams fiber; 632 milligrams sodium; 10 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a lightly oiled 9- or 10-inch tart pan with the dough. Using a fork, pierce at regular intervals to allow for even baking. Refrigerate or freeze until ready to prebake and fill.
- Step 2
Heat the oven to 450 degrees Fahrenheit. Slice the eggplant about ⅓ inch thick and toss with salt to taste and 1 tablespoon olive oil. Line 1 to 2 baking sheets (as needed) with foil and brush the foil with olive oil. Lay the eggplant slices on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the slices are soft when pierced with a knife and browned in spots. Remove from the oven and carefully fold the foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil and allow the eggplant to steam for another 15 to 20 minutes. It should now be completely cooked. Turn the oven down to 350 degrees.
- Step 3
Beat together the eggs in a medium bowl. Set the tart pan on a baking sheet to allow for easy handling. Using a pastry brush lightly brush the bottom of the crust with the beaten egg and place in the oven for 10 minutes. Remove from the oven and set aside.
- Step 4
Whisk the milk into the eggs. Add salt (I usually use about ½ teaspoon) and pepper. Spread ¼ cup tomato sauce over the bottom of the crust. Top with a layer of eggplant slices. Season with salt and pepper. Spoon one third of the remaining sauce over the eggplant and sprinkle with thyme, Parmesan, and half of the Gruyère. Repeat the layers one or two more times, depending on the size of your eggplant slices, ending with the Gruyère. Pour on the egg and milk mixture. It should seep down into the layers; if it looks like it’s not moving and going to overflow the crust, use a fork to create some holes so it does seep down. Arrange the sliced tomatoes on top and sprinkle any remaining thyme over the tomatoes. Drizzle on 1 tablespoon of olive oil. Place in the oven and bake for 40 to 45 minutes, until set and bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.
Advance preparation: You can prepare the eggplant a day ahead. Marinara sauce keeps for a few days in the refrigerator and freezes well.
Private Notes
Comments
I made this crustless, with homemade pizza sauce I had in the freezer, baked in a pie tin. So good! Eggplant was tender but still had enough texture so it wasn't mushy. All the flavors of eggplant parmesan without the breading, frying and cleanup. Looking forward to lunch this week.
My husband said this was one of the best things he's ever eaten. I made some modifications; used a lot more eggplant and tomatoes, used Swiss cheese because I couldn't find Gruyere and I used a large Pyrex casserole for the pie and used the full dough recipe to cover the casserole. The sides did not flop but I probably didn't roll it as thin as she suggested. Finally I used Marcella Hazan's tomato sauce (with onion and butter). The whole thing was perfection.
I made this in a tart plan as instructed and would make a change next time because the sides collapsed and were not high enough to hold the filling. Use a pie tin with sloping sides, blind bake but fill with beans to keep sides from flopping. When cooked, fill and bake as in the recipe.
A delicious savoury tart. To simplify and shorten the prep time I made my dead easy Olive Oil Pastry, no waiting for the yeast to rise and no rolling out, just press into a deep dish pie plate and carry on with the rest of the recipe. As to the eggplant, broil the oiled slices on both sides and it's ready to go.
This was delicious! My family was pleasantly surprised and said they'd eat it every week during summer growing season. I sliced and salted the eggplant and tomatoes (separately), let them drain for an hour, then pressed between paper towels before beginning. Cheated and used store-bought pizza dough that I rolled into a deep pie plate, froze, and then baked as directed. Topped with buttered panko last 10 mins. of baking. Beautiful summer dish!
Absolutely fabulous recipe! My husband went back for thirds. I didn't have marinara, so pureed roasted tomatoes in olive oil and fresh tomatoes. Yum!