Easy Crustless Tomato and Eggplant Pie (Cheesy!)

I'm writing this from Casablanca, Morocco, and here on October 22nd, the local souks are still just overflowing with the most beautiful, deep-purple eggplants and ripe, ruby-red tomatoes. It's a feast for the eyes and the stomach! It reminds me so much of our late summer season back in Austin, Texas, when these same ingredients are at their absolute peak. This Tomato and Eggplant Pie is my favourite way to celebrate them. It's not a heavy pie with a fussy crust; it's a light, savory, crustless bake-almost like a frittata-that's bound together with a rich, herby egg and cheese custard.

A Savory, Crustless Vegetable Bake

This pie is the perfect simple, yet elegant, dish for a brunch, a light lunch, or a fantastic vegetarian main course for dinner. The ingredients are simple, but when they bake together, the result is so comforting. The eggs and cheese create a savoury custard, the tomatoes become soft and jammy, and the eggplant is perfectly tender. It's a wonderful way to enjoy the best of the garden's bounty.

Why You'll Love This Recipe

• Crustless & Lighter: All the flavour of a savory pie without the heavy pastry. It's naturally low-carb and gluten-free.
• Packed with Fresh Veggies: A fantastic way to use beautiful, ripe eggplants and tomatoes.
• Cheesy & Satisfying: The combination of mozzarella and Parmesan creates a gooey, cheesy interior with a golden-brown top.
• Incredibly Versatile: This is a true all-day dish. It's perfect for brunch, a light lunch with a salad, or a side dish for dinner.

Ingredients

Here's what you'll need for this savory, crustless pie. For the full list with precise measurements, see the recipe card at the end of the post!

For the Filling

• Eggplant: 1 medium Globe eggplant.
• Tomatoes: 3 medium ripe-on-the-vine tomatoes.
• Eggs: 3 large eggs, preferably at room temperature.
• Cheeses: A mix of shredded low-moisture mozzarella cheese and grated Parmesan cheese (Parmigiano-Reggiano is best!).
• Aromatics: 2 garlic cloves, minced.
• Herbs: Fresh basil and fresh flat-leaf parsley.
• Dairy: Whole milk or heavy cream.
• Olive Oil: Extra-virgin olive oil for frying the eggplant.
• Seasoning: Kosher salt and freshly ground black pepper.

How to Make Crustless Tomato and Eggplant Pie

This recipe is simple, but the first two steps are crucial for the final texture.

Step 1: Preheat and Prep the Eggplant (Don't Skip!)

First, I preheat my oven to 375°F (190°C). I lightly grease a 9-inch pie dish (or a similar 8x8 or 9x9 baking dish) with nonstick spray.

I slice the eggplant into ¼-inch rounds and sprinkle them lightly with salt. I let them "sweat" on a layer of paper towels for about 15 minutes. This step is key-it draws out the excess water. After 15 minutes, I use another paper towel to pat the slices completely dry.

Step 2: Sauté the Eggplant

In a large skillet, I heat 1 tablespoon of olive oil over medium heat. Working in batches so I don't crowd the pan, I add the eggplant slices in a single layer. I cook them for about 3-4 minutes on each side, until they are tender, slightly shrunken, and have a beautiful golden-brown sear. I remove the cooked slices from the skillet and set them aside.

Step 3: Mix the Egg & Cheese Custard

In a large mixing bowl, I whisk the eggs and the milk (or cream) together. Then, I stir in the minced garlic, half of the shredded mozzarella, half of the grated Parmesan, the chopped fresh basil, chopped parsley, salt, and pepper. I whisk it all together until it's a well-combined, flavourful custard.

Step 4: Layer the Pie and Bake

Now, I build the pie. I start by layering the cooked eggplant slices evenly in the bottom of my prepared pie dish, overlapping them slightly. Next, I arrange the fresh tomato slices on top of the eggplant.

I slowly pour the egg and cheese mixture evenly over the layered vegetables. Finally, I sprinkle the remaining mozzarella and Parmesan cheese all over the top.

Step 5: Bake to Golden Perfection

I place the pie in the preheated oven and bake for 30-35 minutes. It's done when the top is a beautiful golden-brown, the edges are bubbling, and the eggs are completely set (a knife inserted in the center should come out clean).

I let it cool for 5-10 minutes before slicing. This rest time is important for the pie to set up, making it much easier to cut into clean wedges.

Common Mistakes to Avoid

1. Not Salting the Eggplant: This is the #1 mistake. If you skip this, the eggplant will release all its water during baking, resulting in a watery, soggy pie.
2. Overcrowding the Pan: When you sauté the eggplant, you must work in batches. If you pile all the slices in at once, they will steam instead of brown, becoming grey and mushy.
3. Overbaking: This is an egg-based custard. If you bake it too long, the eggs can become tough and rubbery. Pull it from the oven as soon as the center is firm and set.

Variations

This pie is a fantastic base for customization!

• Add a Meat Layer: Sauté ½ pound of ground beef or spicy Italian sausage and layer it between the eggplant and the tomatoes.
• Add a "Crust": If you're missing the crust, you can press a layer of canned crescent dough or a store-bought pie crust into the bottom of the pan first (pre-bake it for 10 minutes) before adding the layers.
• Different Cheeses: This would be delicious with crumbled feta, goat cheese, or smoked provolone mixed in or on top.
• Add Zucchini: Layer in sautéed zucchini slices along with the eggplant.

How to Serve

This savory pie is wonderfully versatile.

• It's a perfect vegetarian main course for dinner, served with a simple green salad and crusty bread.
• It makes a fantastic, elegant brunch dish, served warm.
• I also love serving it at room temperature, cut into small squares, as an appetizer for a party.

Make Ahead and Storage

• Make Ahead: You can bake this pie completely 1-2 days in advance. The flavours actually meld and get even better!
• Storage: Store leftovers tightly covered in the refrigerator for up to 4 days.
• Reheating: This pie is delicious cold or at room temperature. To serve it warm, reheat individual slices in the microwave for 60-90 seconds, or place the entire dish (covered in foil) in a 325°F (160°C) oven for 15-20 minutes until warmed through.
• Freezing: I do not recommend freezing this dish, as the eggs can become watery and rubbery upon thawing.

Nutrition Snapshot

Estimated Nutrition Per Serving (⅙th of pie): ~320 calories · 17g protein · 14g carbs · 23g fat (This is an approximation and can vary based on the exact size of your vegetables and the type of milk/cream used.)

FAQs