Mediterranean Vegetable Pot Pie
The BEST way to eat your vegetables!
Servings: 8 Servings
Calories:
Ingredients
- 1 lb eggplant about 2 medium
- 1 teaspoon kosher salt
- 1 large sweet onion
- ½ lb zucchini about 3 medium
- 1 lb tomatoes I like Roma tomatoes for this. About 5.
- 2 cloves garlic - minced
- ¾ C extra virgin olive oil
- ¾ teaspoon oregano dried
- ¾ teaspoon basil dried
- ½ teaspoon kosher salt
- ¼ teaspoon pepper freshly ground tastes best
- 1 package pie crust store-bought or homemade
- ½ C grated parmesan cheese
- 2 C shredded mozzarella
Instructions
- Preheat oven to 425° F.
- Prep the eggplant by cutting ½ inch off both ends. Then slice all the skin off and cut in ½ inch rounds.
- Place rounds on paper towels and sprinkle 1 teaspoon salt evenly over top. Place another layer of paper towels on top of slices and place something heavy on top to help absorb the moisture. I used my cutting board and then put a couple bowls on top.
- Leave eggplant for 30 minutes and let the paper towels soak up as much moisture as possible.
- While eggplant is resting, dice onion, garlic and zucchini into ¼" pieces.
- When eggplant is done resting, dice into ¼" cubes.
- Heat olive oil in skillet on medium heat. Add eggplant, zucchini, onion and minced garlic. Cook, stirring often, until tender (about 5 minutes). Set aside.
- Combine oregano, basil, remaining salt and pepper in small bowl. Set aside.
- Chop the tomatoes into ½" pieces, removing the seeds and as much wet stuff as you can.
- Lay 1 crust into pie dish. Add ½ the vegetables and ½ the tomatoes. Sprinkle with ½ the herbs and ½ the parmesan and mozzarella cheeses.
- Repeat layers.
- Place second pie crust on top and crimp edges so the pie crusts are sealed around the edges. For a dark and shiny crust, brush with 1 egg yolk and then sprinkle with parmesan.
- Place in the center of the oven for 25-35 minutes.
- Once pie crust is fully cooked and pie is heated through, remove from oven and allow to rest 5 minutes before slicing. Best enjoyed with a crusty french bread to soak up the vegetable juices!
Notes
I used a glass pie dish, so I could see that the bottom crust needed more time. I put a piece of foil over the top of the pie to keep it from burning and left my pie for an extra 10 minutes to make sure the bottom crust was cooked through. You can also par-bake your bottom crust before adding ingredients.
Nutrition
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg