Savory Eggplant Pie Recipe | Yummly

Savory Eggplant Pie

Net C.: "I appreciated Sharon's tip (below) about adding g…" Read More
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This Savory Eggplant Pie recipe is only 590 calories! Can you believe it? This particular recipe is loaded with tomatoes and ham to call out those traditional Italian flavors. If you have never had Savory Eggplant Pie, you have to try it today! It is delicious and full of so many flavors. Plus it is the perfect party appetizer if made in a smaller serving size. This recipe can be prepared so many ways and so many styles. Try it yourself!


  • 500 grams eggplant
  • 250 grams tomato puree
  • 5 tablespoons breadcrumbs
  • 80 grams grated Parmesan cheese
  • 2 eggs
  • 50 milliliters milk
  • 2 mozzarella cheese (balls, cut into cubes)
  • 100 grams ham (cut into strips)
  • basil (Chopped)
  • extra-virgin olive oil
  • salt
  • black ground pepper
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    1. Preheat the oven to 180C.
    2. Wash the eggplants, cut them into cubes, place them in a bowl and cover them with salted water for 15 minutes, changing the water a few times.
    3. Beat the eggs with the grated cheese and the milk using a fork, then add the breadcrumbs, the chopped basil, the mozzarella, the ham, the eggplant cubes, and 3 tablespoons of oil.
    View 5 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

    Sodium79% DV1890mg
    Fat63% DV41g
    Protein86% DV44g
    Carbs8% DV23g
    Fiber20% DV5g
    Calories630Calories from Fat370
    Total Fat41g63%
    Saturated Fat21g105%
    Trans Fat
    Calories from Fat370
    Total Carbohydrate23g8%
    Dietary Fiber5g20%
    Vitamin A30%
    Vitamin C20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Net C. 3 years ago
    I appreciated Sharon's tip (below) about adding garlic. I used a clove of finely chopped fresh garlic. It turns out that two "balls" of mozzarella cheese equals 16 oz. I usually buy shredded mozzarella, so buying the ball was new to me. I'd recommend it though because it seemed fresher and more moist than the shredded "pizza" type mozzarella. This recipe was a bit confusing because the pan size wasn't indicated. It turns out that this is a very forgiving recipe. I had enough to fill two pans of quite different size. Both baked for the same amount of time and came out equally well. Caution on the broiling at the end! I only broiled my pies for one minute because the edges of the wax paper lining started to smoke and I didn't want the smoke alarm to go off. Frankly the pie looked a perfect dark golden brown after just a minute. I wonder if the top would have been burned after 5 minutes. Ten minutes for sure would have been disastrous in my oven. Next time I might skip that step and just add five minutes to the bake time. Also, my pie needed to cool for about ten minutes before serving to make sure it had set well and could be cut for serving.