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Emily Guertin of Cambridge, Massachusetts tells us, “This is a tasty breakfast, lunch, or light dinner!”


  • 1 prepared pie crust (made yourself or purchased-see recipe below)
  • 1 large tomato, sliced into 1/4" rounds
  • 1 small eggplant or half a medium eggplant, sliced into thinner rounds, peeled if desired
  • 1/2-1 tsp. salt, to taste
  • spray canola or olive oil
  • 1-2 tsp. TUSCAN SUNSET
  • 3 eggs
  • 1/4 Cup milk or plain soymilk (soymilk makes the pie extra creamy)
  • 1/4 Cup shredded Parmesan cheese
  • 1/2-1 tsp. PENZEYS FRESHLY GROUND PEPPER, to taste

Pie Crust:

  • 1 stick butter, room temperature
  • 1 Cup flour
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  • 2-3 TB. milk

Generously sprinkle salt over both sides of the eggplant slices. Lay the slices on several paper towels for 15 minutes to drain the bitter juices. Firmly pat dry to blot up the salt and juice. Spray both sides of the eggplant slices with oil and lay on a rimmed baking sheet that is large enough to hold the tomatoes too. Bake at 350° for 10 minutes. Blot the tomato slices with paper towel if they seem quite juicy. Remove eggplant from the oven and add tomatoes to the baking sheet. Spray both sides of the tomatoes with oil. Sprinkle both tomatoes and eggplant with TUSCAN SUNSET and salt, if desired. Place back into the oven for 10 minutes, or until both eggplant and tomatoes are lightly roasted (but not blackened). Remove eggplant and tomato from the oven and cool slightly. If you peeled the eggplant use a spatula to carefully transfer the pieces because they are more likely to fall apart without the skin holding them together. Make a single layer of eggplant slices on the bottom of the pie crust, reserving a few slices. Layer the cheese on top of the eggplant, then the tomatoes, then remaining eggplant slices. Beat together the eggs and the milk until thoroughly combined. Pour egg mixture into pie pan. Sprinkle a bit of freshly ground black pepper over the top. Bake at 350° for 30-40 minutes, or until cooked through. TIP: If the crust looks like it’s cooking too fast, cover the edges with aluminum foil while the rest of the pie finishes cooking.

Use a fork or your fingers to blend butter with flour, sugar and salt. Once it looks like peas mixed with crumbles, drizzle in the milk and use the fork or a spoon to blend it together. All the milk may not be needed. It should just stick together enough that you can pat it into a disc shape. Cover in plastic wrap and chill 30 minutes before rolling out. On a well-floured surface, roll the disc from the center to the outer edge with a well-floured rolling pin. Add more flour if needed. Roll until the circle is larger than your pie pan. The chilling time is just about perfect for making the ingredients for the filling.

Prep. time: 35 minutes including baking of eggplant/tomato slices (+ 20 minutes if making pie crust)
Cooking time: 30-40 minutes
Serves: 8

Nutritional Information:
Servings 8; Serving Size 1 piece (97g); Calories 200; Calories from fat 120; Total fat 14g; Cholesterol 100mg; Sodium 350mg; Carbohydrate 15g; Dietary Fiber 1g.

Tuscan Sunset 1.0 oz. 1/2 Cup jar
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar

© 2009 Penzeys Spices. All rights reserved.