An easy Savory Pie, the perfect way to use up summer eggplant. Layers of eggplant, two types of cheese, spices and dried tomatoes. The perfect combination for an appetizer or main dish.
Italian Eggplant Pie
Italian Eggplant PieSweet or Savory Pies that is the question. To tell the truth I was never one nor the other. Although I have to say I was always the pie baker in the family.
When it came to Thanksgiving I would be the designated Pumpkin or even Apple Pie baker. But after I moved to Italy, I became more intrigued by Savory Pies, from the Dough to some delicious pies.
I found the perfect way to use up some summer tomatoes in a Tomato Cheese Pie and during the cooler weather I never forgot to serve a Savory Rustic Pie.
But this summer with a few extra eggplant hanging around I thought it was time to try this delicious Eggplant Pie. I wanted something different to make with some left over pie dough I had.
I discovered this pie from Giallo Zafferano which contained all the ingredients we love, a creamy Italian cheese, parmesan cheese, sun-dried tomatoes and of course eggplant, this I believed would be perfect. And I was right!
I decided to lightly grill the eggplant before layering it in the pie, because one we prefer the flavour and two no mushy veggies for the Italian.
How to make an Eggplant Pie
- Thinly slice the eggplant and place in a bowl, toss with one teaspoon of salt and let sit for 20 minutes.
- Drain the eggplant then lightly grill. You can either pan grill it or grill it on a bbq.
- I had enough leftover Savory Pie dough from my Savory Zucchini Pie for this pie, although you could use a store-bought pie crust if you prefer.
- Fit the dough into the pie plate and prick well with a fork.
- Make two layers, starting with a layer of the grilled eggplant slices.
- Then sprinkle with the spices, parmesan cheese.
- Top with some chopped dried tomatoes, shredded fontal or gruyere cheese.
- Then sprinkle a little more parmesan, drizzle with olive oil, and continue for another layer.
- Bake and serve warm. So good!
If the crust starts to brown too much, then cover the pie with foil and continue baking.
What to serve with a Savory Pie
A savory pie can be served with your favourite crusty bread or even bruschetta, or a simple tossed salad. Or how about some roasted veggies?
How to store a Savory Eggplant Pie
Any leftover pie should be covered in plastic or stored in an airtight container and stored in the fridge. It will keep for 2-3 days in the fridge.
Because of the fresh ingredients, you could freeze the pie either cooked or raw. If cooked make sure that the pie is completely cooled before wrapping it in plastic and storing in either an airtight container or freezer bag.
If raw then wrap well in plastic wrap and place in an airtight container or freezer bag. The pie can be baked directly from freezer without thawing. It will probably need to be baked an extra 10 minutes.
If you decide to try something different with a couple eggplants, then I hope you give this Savory Eggplant Pie a try and let me know how it turns out. Buon Appetito!
Italian Eggplant Pie
Ingredients
- 1-2 medium eggplants (I used the globe eggplants)
- 1 teaspoon salt
- 1 savory pie dough (homemade or store bought)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1-2 dashes pepper
- 1/3 cup chopped sun dried tomatoes (in oil and drained) (62 grams)
- 1 1/2 cups shredded fontal or gruyere cheese (135 grams)
- 1/2 cup + 2 tablespoons freshly grated parmesan cheese (63 grams)
- 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
Nutrition
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Michelle says
Hi Rosemary, is this recipe supposed to have eggs. I made it tonight and the flavors were great and we all liked it very much but it didn’t come out as creamy as yours looks so i was just curious. Love your recipes!
Rosemary says
Hi Michelle, thanks glad you liked it. But there are no eggs in the recipe. I think it has to do with the cheese. I think cheese in Italy could be a bit creamier. Did you use fontal or gruyere?
Michelle says
Yes it probably was our cheese, I used gruyere. It was very tasty and there was not a drop left but yours looks so much prettier, mine came out drier looking. This recipe is so unique to me, I’ve never thought of making an eggplant pie. My daughter loves eggplant so whenever I see a new recipe we try it right away. Thanks Rosemary!
Rosemary says
Hi Michelle, thanks so glad you enjoyed it. I understand your daughter I love eggplant also. My husband loves it chopped into large cubes and fried with a little oregano, garlic and salt in a frying pan. You could try that too. My mil would sometimes add an egg or two after the eggplant has cooked, a sort of scrambled eggs and eggplant. 🙂