Description
A savory and cheesy vegetable pie layered with eggplant, tomatoes, and herbs, perfect for a comforting vegetarian dish.
Ingredients
Scale
- 1 eggplant
- 2 tomatoes, sliced
- 1 onion, diced
- 2 cloves garlic
- Breadcrumbs
- 1 egg
- 1 tablespoon butter, melted
- 1 tablespoon pesto
- Cheddar cheese, shredded
- Fresh parsley
Instructions
- Preheat oven to 180°C (350°F).
- Slice the eggplant and lightly salt them to remove excess moisture. Let sit for 10 minutes, then pat dry.
- In a pan, sauté diced onion and minced garlic until fragrant.
- In a baking dish, layer eggplant, tomatoes, onion-garlic mixture, and a sprinkle of breadcrumbs.
- In a bowl, beat the egg with melted butter and pesto, then pour over the layered vegetables.
- Top with shredded cheddar cheese.
- Bake for 30–35 minutes until golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
You can grill the eggplant slices beforehand for extra flavor and remove excess moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Vegetarian Dish
- Method: Baked
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
Keywords: eggplant, tomato, pie, vegetarian, baked