Mediterranean Vegetable Pot Pie

Mediterranean Vegetable Pie - perfect recipe for vegetarians - so full of flavor and make ahead friendly!

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4.58 from 7 votes

Mediterranean Vegetable Pot Pie

The BEST way to eat your vegetables!

Prep Time30

Cook Time25

Total Time45

Course: Main Course

Cuisine: Mediterranean

Keyword: pie, vegetarian

Servings: Servings

Calories: 431kcal

Ingredients

1 pound eggplant about 2 medium
1 teaspoon kosher salt
1 large sweet onion
½ pound zucchini about 3 medium
1 pound tomatoes I like Roma tomatoes for this. About 5.
2 cloves garlic minced
¾ cup extra virgin olive oil
¾ teaspoon dried oregano
¾ teaspoon dried basil
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
1 package pie crust store-bought or homemade
½ cup grated parmesan cheese
2 cups shredded mozzarella

Instructions

Preheat oven to 425° F. Remove pie crusts from refrigerator and allow set out until pliable.
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 if the bottom crust needs 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.

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