Why Settle for a Casserole When You Can Have Eggplant Parmesan PIE?

Sometimes, culinary inspiration strikes in the most unexpected ways. I set out to make a classic, comforting dish of traditional Eggplant Parmesan. But as I was gathering my ingredients, I looked over at a par-baked pie shell on my counter and thought: Why should sweet treats get all the pastry love? Why not turn this Italian staple into a full-on savory pie?

And let me tell you—it was the best decision ever!

This Eggplant Parmesan Pie takes everything you love about the original dish—crispy, golden fried eggplant, melted mozzarella, rich pomodoro sauce, and aromatic fresh basil—and tucks it snugly inside a buttery crust. It looks like a showstopping center-piece straight out of a bakery, but secretly? It is so much easier to make than it looks!

Baker’s Tip:

Using pomodoro sauce instead of marinara keeps the moisture content lower, ensuring your pie shell stays crisp on the bottom without getting soggy.

Give this savory pie a try the next time you’re craving Italian comfort food—your dinner table won’t know what hit it! Let me know in the comments if you try it! 

---

Eggplant Parmesan Pie

Created by Sue Mun

Makes One, 9 inch pie

Ingredients:

For the Pie Shell:

• One, 9 inch par-baked pie shell

For the Fried Eggplant:

• 2 medium to large eggplants
• 1 cup all-purpose flour
• 2 large eggs
• salt for sprinkling
• oil for pan frying

For the Bread Crumbs:

• 1 1/2 cups bread crumbs
• 1 cup grated parmigiano Reggiano, + more for garnish
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp dried parsley

For the Layering:

• about 2 to 2 1/2 cups pomodoro sauce (not marinara sauce)
• 1/2 pound low moisture mozzarella, thinly sliced or shredded
• 15-20 fresh basil leaves, + more for garnish
• salt and pepper to taste

Instructions

1. Prep the eggplants by removing the stem from the eggplant. Then cut the eggplant to about 1/2 inch thick slices.
2. Place the eggplant on a parchment or foil lined baking sheet and season both sides of the eggplant slices with some salt. Allow the eggplant to draw out some of the moisture by letting it sit for about 30 minutes.
3. Drizzle some olive oil on top of the slices and then bake it in the oven for about 10 minutes to dry the eggplant some more and soften it slightly.
4. While you wait, prepare your dredging station. Put the all purpose flour in one shallow bowl, all the bread crumb ingredients in another, and the eggs in another. Set this aside.
5. Working with one eggplant slice at a time, coat it in the flour. Knock of any excess flour and then coat it in the egg wash until it’s covered. Drain off any excess and dredge it in the breadcrumbs. Gently press the breadcrumbs onto the eggplant slices. Repeat these steps with all of the eggplant slices.
6. Heat a large non-stick frying pan over medium heat and add about 3-4 tbsp of olive oil or neutral oil to the hot pan.
7. Drop enough eggplant slices to the hot pan. Cook on each side for about 2 minutes or until both sides are golden brown and crispy. Set the fried eggplants on a paper towel lined plate or a cooling rack with a baking sheet underneath to catch the oil.
8. Preheat oven to 400F
9. To your 9 inch par-baked pie shell,, add in about 1 cup of pomodoro sauce to the bottom. Then lay in about 5-6 fried eggplant slices in an even layer on top.
10. Then lay 5-6 slices of the mozzarella slices on top and then sprinkle on about 1/3-1/2 cup of the freshly grated parmigiano. 
11. Then sprinkle about 8 of the basil leaves on top of the parmesan, Then repeat the layering process one more time until you end with the layer of mozzarella cheese. Dollop some more pomodoro sauce on top of the mozzarella cheese.
12. Bake in the oven at 400F for about 40 minutes or until golden brown on top.
13. Remove and rest it at room temperature for about 15 minutes before garnishing it with some fresh basil leaves and serving it hot!