Eggplant and Tomato Pie - Kraft Recipes Top
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Eggplant and Tomato Pie

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  • Slice eggplant into ½ “ rounds and place on a sheet pan that has been sprayed well with pan coating. Bake in oven at 350 degrees until eggplant is tender; about 15 minutes. Remove from oven and allow to cool.
  • Season bottom of raw frozen pie shell with 1/8-teaspoon salt and pepper (or to taste), 1-tablespoon grated Kraft Parmesan cheese and 1-tablespoon Kraft Zesty Italian dressing. Fill pie shell with alternating layers of eggplant, tomato slices, raw onion slices and raw pepper rings. Sprinkle top of pie with 1-tablespoon Kraft Zesty Italian Dressing and 1-tablespoon grated Kraft Parmesan cheese.
  • Bake at 350 degrees for about 30-40 minutes or until pie shell is browned and veggies are tender. May be eaten hot or cold. Served with soup and salad makes a great entrée. If prepared as above only in a 9’x9’ baking pan without pie pastry, can be served as a side dish.

Special Equipment Needed


When I was a teenager I came up with this recipe to use up the fresh produce we had from the family garden. The family LOVED it!! My mom and I would make several at a time to be sure we had enough for dinner, then lunch served cold the next day. My dad would take a piece or two to work for his lunch the next day. We tried it once substituting zucchini for the eggplant when we had company that didn’t care for eggplant. Just don’t precook the zucchini as you do the eggplant. It came out very good also.

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