This healthy and quick pie is an amazing substitute for your regular weekday meal. It got tomatoes and eggplant which you can buy in your local grocery stores. The concept of this dish is not rocket science, it’s pretty simple. The sliced tomato sandwich the mashed and seasoned eggplant and topped with shredded cheddar cheese that serves as the crust.
My partner and I are on a hunt for quick, easy, and healthy recipes and this eggplant tomato pie hits the spot. Lately, we have been talking about changing our diet. It was not as easy as we thought. So we are erasing the idea to go vegetarian. So as much as we can, we make sure to eat healthily. And this dish amongst the many recipes we found helps us to do that. It’s a pretty simple recipe, easy and quick to make. Although, in my experience eggplants are a bit bland so don’t be shy about the seasoning. You’d be surprised, it’s so delicious, much flavorful than you’d thought. And adding the pesto is an awesome twist.
2 tomatoes, sliced
1 onion, diced
2 cloves garlic
1 tablespoon butter, melted
1 tablespoon pesto
cheddar cheese, shredded
HOW TO MAKE EGGPLANT TOMATO PIE
Step 1: Peel and slice the eggplant into cubes. Let the cubed eggplants boil until soft and tender. Drain and mash the eggplants.
Step 2: Add in the diced onion, garlic, breadcrumbs, egg, melted butter, and pesto into the mash and mix until combined.
Step 3: Now grease a pie pan. Prepare the tomato. Slice and layer the sliced tomato on the bottom of the pan. Then, add in the eggplant mixture.
Step 4: Grab the remaining tomato and slice. Then, layer the sliced tomato over the eggplant mixture.
Step 5: Sprinkle the shredded cheddar cheese on top and sprinkle with fresh parsley.
Step 6: Place inside the oven and bake at 350 degrees F for about 30 minutes or until golden brown.
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