Eggplant and Tomato Phyllo Pie
By Sarah EwaldPublished on January 27, 2022
Time
1¾ hours, plus 15 minutes cooling
Yield
Serves 4 to 6 (Makes one 9-inch pie)
Ingredients
1 pound (454 grams) tomatoes, cored and sliced ¼ inch thick1¼ teaspoons table salt, divided1 pound (454 grams) eggplant, sliced into ¼-inch-thick rounds½ cup extra-virgin olive oil, divided12 sheets (14 by 9-inch) phyllo, thawed, room temperature3 garlic cloves, minced2 teaspoons minced fresh oregano ¼ teaspoon pepper 6 ounces (170 grams) mozzarella cheese, shredded (1½ cups)2 tablespoons grated Parmesan cheese 1 tablespoon chopped fresh basil
Before You Begin
Fresh oregano and basil bring bold herbal flavor.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatoes and ¾ teaspoon salt together in colander and set aside to drain for 30 minutes.
- Meanwhile, arrange eggplant in single layer on prepared sheet and brush both sides with 2 tablespoons oil. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, flipping eggplant halfway through broiling. Set aside to cool slightly, about 10 minutes.
- Heat oven to 375 degrees. Line second rimmed baking sheet with parchment paper. Place ¼ cup oil in small bowl. Place 1 phyllo sheet on prepared sheet, then lightly brush phyllo with prepared oil. Turn baking sheet 30 degrees and place second phyllo sheet on first phyllo sheet, leaving any overhanging phyllo in place. Brush second phyllo sheet with oil. Repeat turning baking sheet and layering remaining 10 phyllo sheets in pinwheel pattern, brushing each with oil (you should have 12 total layers of phyllo).
- Shake colander to rid tomatoes of excess juice. Combine tomatoes, garlic, oregano, pepper, 1 tablespoon oil, and remaining ½ teaspoon salt in bowl. Sprinkle mozzarella evenly in center of phyllo in 9-inch circle. Shingle tomatoes and eggplant on top of mozzarella in concentric circles, alternating tomatoes and eggplant as you go. Sprinkle Parmesan cheese over top.
- Gently fold edges of phyllo over vegetable mixture, pleating every 2 to 3 inches as needed, and lightly brush edges with remaining 1 tablespoon oil. Bake until phyllo is crisp and golden brown, about 30 to 35 minutes. Let galette cool for 15 minutes then sprinkle with basil. Slide onto cutting board or serving platter, cut into pieces, and serve.
Time
1¾ hours, plus 15 minutes coolingYield
Serves 4 to 6 (Makes one 9-inch pie)Ingredients
1 pound (454 grams) tomatoes, cored and sliced ¼ inch thick
1¼ teaspoons table salt, divided
1 pound (454 grams) eggplant, sliced into ¼-inch-thick rounds
½ cup extra-virgin olive oil, divided
12 sheets (14 by 9-inch) phyllo, thawed, room temperature
3 garlic cloves, minced
2 teaspoons minced fresh oregano
¼ teaspoon pepper
6 ounces (170 grams) mozzarella cheese, shredded (1½ cups)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Ingredients
1 pound (454 grams) tomatoes, cored and sliced ¼ inch thick
1¼ teaspoons table salt, divided
1 pound (454 grams) eggplant, sliced into ¼-inch-thick rounds
½ cup extra-virgin olive oil, divided
12 sheets (14 by 9-inch) phyllo, thawed, room temperature
3 garlic cloves, minced
2 teaspoons minced fresh oregano
¼ teaspoon pepper
6 ounces (170 grams) mozzarella cheese, shredded (1½ cups)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Ingredients
1 pound (454 grams) tomatoes, cored and sliced ¼ inch thick
1¼ teaspoons table salt, divided
1 pound (454 grams) eggplant, sliced into ¼-inch-thick rounds
½ cup extra-virgin olive oil, divided
12 sheets (14 by 9-inch) phyllo, thawed, room temperature
3 garlic cloves, minced
2 teaspoons minced fresh oregano
¼ teaspoon pepper
6 ounces (170 grams) mozzarella cheese, shredded (1½ cups)
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil
Why This Recipe Works
Here phyllo is paired with eggplant and tomatoes layered between mild mozzarella and nutty Parmesan. Broiling the eggplant slices before assembling the tart gives them deeper eggplant flavor and a delightful char. To capture the tomatoes’ appealing juiciness while avoiding a soggy tart, salt the slices and let them sit in a colander to draw out excess moisture. Layering 12 sheets of phyllo dough creates a crust sturdy enough to stand up to the abundance of vegetables, and doing so in an offset pattern contributes to the beautiful presentation. The insulating layer of shredded mozzarella melts into the phyllo crust for a satisfyingly cheesy layer that also helps keep the crust from getting soggy.
Before You Begin
Fresh oregano and basil bring bold herbal flavor.
Instructions
- Adjust oven rack 6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil. Toss tomatoes and ¾ teaspoon salt together in colander and set aside to drain for 30 minutes.
- Meanwhile, arrange eggplant in single layer on prepared sheet and brush both sides with 2 tablespoons oil. Broil eggplant until softened and beginning to brown, 10 to 12 minutes, flipping eggplant halfway through broiling. Set aside to cool slightly, about 10 minutes.
- Heat oven to 375 degrees. Line second rimmed baking sheet with parchment paper. Place ¼ cup oil in small bowl. Place 1 phyllo sheet on prepared sheet, then lightly brush phyllo with prepared oil. Turn baking sheet 30 degrees and place second phyllo sheet on first phyllo sheet, leaving any overhanging phyllo in place. Brush second phyllo sheet with oil. Repeat turning baking sheet and layering remaining 10 phyllo sheets in pinwheel pattern, brushing each with oil (you should have 12 total layers of phyllo).
- Shake colander to rid tomatoes of excess juice. Combine tomatoes, garlic, oregano, pepper, 1 tablespoon oil, and remaining ½ teaspoon salt in bowl. Sprinkle mozzarella evenly in center of phyllo in 9-inch circle. Shingle tomatoes and eggplant on top of mozzarella in concentric circles, alternating tomatoes and eggplant as you go. Sprinkle Parmesan cheese over top.
- Gently fold edges of phyllo over vegetable mixture, pleating every 2 to 3 inches as needed, and lightly brush edges with remaining 1 tablespoon oil. Bake until phyllo is crisp and golden brown, about 30 to 35 minutes. Let galette cool for 15 minutes then sprinkle with basil. Slide onto cutting board or serving platter, cut into pieces, and serve.
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