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Heather's Health Habits, LLC

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Recipe: Crust-less Eggplant Pie

February 28, 2018

Love eggplant? I do!

In the summer, I grow eggplant in the garden. But since it is still winter in New Jersey, I must rely on the grocery store to get my fix. This eggplant pie is vegetarian, gluten-free and so easy to make. The eggplant and zucchini are roasted - which is a really easy process. Slice the veggies, drizzle with olive oil and cook at 400 degrees for 15 - 20 minutes, flipping half-way through. I love how roasting brings out the flavors of veggies.

In this recipe, I use plain canned tomatoes because I usually have a head of garlic in the house. When I roast veggies, I take a few cloves, wrap them in aluminum foil and drizzle some olive oil into the foil. Then I place the packet on the same pan as the veggies. Nothing smells or tastes as good as roasted garlic. However, if you are crunched for time, use garlic roasted diced tomatoes. There is no shame in it!

 

Once the veggies are roasted and the tomatoes are ready, the pie is put together with a simple layering of veggies. Eggplant first, zucchini, sprinkle with feta cheese, top with tomato mixture, repeat until done! 30 minutes in the oven and the eggplant pie is done.

 

The recipe serves two. However, if you are making this for a crowd, you can double or triple the recipe. It makes a great meat-less Monday dish that can be served with a salad and a crusty bread. If you have a strict meat-eater in the house, the dish pairs nicely with boneless chicken breast that is simply sauteed in a pan with olive oil, salt and pepper.

 

If you make my eggplant pie, don’t forget to tag me on Instagram as @heatherleehurst and use the #heathershealthhabits hashtag. I love seeing your takes on my recipes! Follow my blog on Bloglovin.

 

RECIPE

Serves 2

 

INGREDIENTS

1 medium eggplant

2 medium zucchini

1  14 oz can of diced tomatoes

1 cup frozen, chopped spinach

3/4 cup feta cheese crumbles

3 cloves roasted garlic

Olive Oil  

 

DIRECTIONS

1) Slice the eggplant and zucchini lengthwise. I leave the skins on but feel free to peel the vegetables if you desire. Place the eggplant and zucchini slices in a single layer on a sheet pan. Drizzle with olive oil. 

2) If roasting the garlic cloves, put 3 in aluminum foil, wrap the cloves leaving a small opening at the top. Drizzle in olive oil. Close the aluminum foil and place on one of the sheet pans containing veggies.

3) Put the veggies in a 400 degree oven for 15-20 minutes. Halfway through, flip the veggies.

4) Meanwhile, open the tomatoes, put them in a saucepan along with the frozen spinach, start to heat. When the garlic cloves are done roasting, squeeze the garlic into the tomato sauce.

5) When the eggplant and zucchini are cooked, take them out of the oven and lower the temperature to 350 degrees.

6) In a casserole dish, put a layer of eggplant, top with a layer of zucchini, add the feta cheese, spoon the tomato-spinach mixture on top. Continue the process until all ingredients are gone!

7) Put in the oven for 30 minutes. Take out and let cool for 10 minutes. Slice and enjoy!

 

 

 

 

 

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