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.
The 15-minute salting step for the eggplant is non-negotiable! My first test, I skipped it to save time, and the pie was watery and slightly bitter. Salting draws out that excess moisture and any bitterness, ensuring a perfectly tender, flavourful result.

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
- 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.
- 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.
- 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.
Tips and Tricks for Success
- Dry Your Eggplant: After salting and "sweating," make sure you pat the eggplant slices completely dry with paper towels before they hit the hot oil. This ensures a perfect, golden-brown sear.
- Grate Your Own Cheese: I always recommend buying a block of Parmesan and low-moisture mozzarella and grating them yourself. Pre-shredded cheeses are coated in starches that prevent them from melting as smoothly.
- Room Temperature Eggs & Milk: Using room temperature dairy for the custard will help it bake more evenly and prevent the eggs from scrambling when they hit the hot vegetables.
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.
Recipe Notes / What I Learned
The recipe instructions call for adding the minced garlic raw to the egg mixture. This gives the final pie a very sharp, spicy garlic kick! When I tested this again, I tried sautéing the garlic in the skillet for 1 minute after I finished cooking the eggplant (just before making the custard). This gave the pie a much sweeter, mellower, roasted-garlic flavour. Both ways are delicious-it just depends on how much of a garlic punch you like!
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.)

Summer Tomato and Eggplant Pie
Equipment
- 9-inch pie dish or baking dish
- Skillet
- Mixing bowl
- Whisk
- Knife
- Paper towels
Ingredients
Group: For the Filling
- 1 medium eggplant sliced into ¼-inch rounds
- 3 medium ripe tomatoes sliced
- 3 large eggs
- 1 cup shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese divided
- 2 cloves garlic minced
- ¼ cup fresh basil leaves chopped
- ¼ cup fresh parsley chopped
- ¼ cup milk or cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Non-stick cooking spray or additional olive oil for greasing
Instructions
- Start by preheating your oven to 375°F (190°C). While it's warming up, take a 9-inch pie dish or a similar baking dish and lightly grease it with non-stick cooking spray or a little olive oil to prevent sticking.
- Slice your eggplant into ¼-inch rounds and sprinkle them lightly with salt. Allow them to sit for about 15 minutes. This helps to draw out any bitterness. After the time is up, pat the slices dry with a paper towel to remove excess moisture.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices in batches (don't crowd the pan!) and cook them for about 3-4 minutes on each side, until they are tender and lightly browned. Once cooked, remove them from the skillet and set aside.
- In a mixing bowl, whisk together the eggs, milk or cream, minced garlic, half of the mozzarella, half of the Parmesan cheese, chopped basil, chopped parsley, salt and pepper. Make sure everything is well combined, creating a tasty mixture!
- Now it's time to build your pie! Start by layering the cooked eggplant slices evenly at the bottom of the prepared baking dish. Next, arrange the fresh tomato slices on top of the eggplant.
- Pour your delicious egg and cheese mixture evenly over the layered vegetables, making sure each layer gets some of that yummy goodness!
- Sprinkle the remaining mozzarella and Parmesan cheese over the top of everything. This will create a lovely, cheesy crust as it bakes!
- Place your pie in the preheated oven and bake it for 30-35 minutes. You'll know it's done when the top is golden and the eggs are set - it should look absolutely delicious!
- Once finished, carefully remove the pie from the oven and let it cool for about 5-10 minutes before slicing it up. This rest time helps the flavors meld and makes it easier to cut.
- Garnish with some extra fresh basil or parsley if you like, and serve warm. This savory pie is perfect as a light summer meal or a delightful vegetarian main course. Enjoy every yummy bite!
Notes
Nutrition
FAQs
Do I have to peel the eggplant?
No, I never do! The skin of a medium Globe eggplant is thin enough that it becomes perfectly tender after sautéing and baking. It also helps the slices hold their shape.
Can I make this dairy-free?
Yes! You can use an unsweetened plant-based milk (like oat or almond) and substitute your favourite dairy-free mozzarella and Parmesan shreds. The texture will be very similar.
Can I add onions or other vegetables?
Absolutely! Sautéed sliced onions or bell peppers would be a fantastic addition. You could layer them on top of the eggplant before adding the tomatoes.




