Eggplant Tomato Pie

Elaine Rau


I originally found this recipe using cheddar cheese and plain breadcrumbs. I have switched it up using flavored breadcrumbs and Italian cheeses. I have also added the light breadcrumb layer on the bottom of the pan because the first time I made it it was too wet. The breadcrumbs helped absorb excess moisture.

I also slice my tomatoes in advance and let them drain.

The recipe in the picture is double.


☆☆☆☆☆ 0 votes

30 Min
35 Min


  • 1 large
  • 2 large
  • 1 medium
  • 1 clove
  • 1/2 c
    breadcrumbs, flavored
  • 1 large
  • 1 Tbsp
    butter, melted
  • 8 slice
    mozzarella cheese
  • 2 Tbsp
    romano cheese, grated

How to Make Eggplant Tomato Pie


  1. Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
  2. Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
  3. Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
  4. Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
  5. Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
  6. Bake at 350°F for 30 minutes or until golden brown

Printable Recipe Card

About Eggplant Tomato Pie

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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