eggplant pie on white parchment paper
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5 from 1 vote

Italian Eggplant Pie

An easy Savory Pie, the perfect way to use up summer eggplant. Layers of eggplant, two types of cheese, spices and dried tomatoes.
Prep Time20 mins
40 mins
Total Time1 hr
Course: Appetizer, Main Dish
Cuisine: Italian
Keyword: eggplant pie, savory Italian pie
Servings: 6 servings
Calories: 379kcal
Author: Rosemary Molloy / An Italian in my Kitchen


  • 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


  • 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!


If the crust starts to brown too much then cover with foil and continue baking.


Calories: 379kcal | Carbohydrates: 22g | Protein: 16g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 44mg | Sodium: 759mg | Potassium: 449mg | Fiber: 4g | Sugar: 5g | Vitamin A: 456IU | Vitamin C: 4mg | Calcium: 448mg | Iron: 2mg