Although this recipe takes a little extra work because the potatoes, eggplant and tomato are pre-baked, the effort is well worth it! This recipe is an adaptation of a family tradition of a potatoes and egg dish that our mom used to make. We hope you enjoy it.
For PDF copy of recipe, Egg Pie with Potatoes Eggplant and Tomatoes
Serves 6 to 8
- 3 small red potatoes
- 3 small Japanese eggplants (or Italian)
- 1 tomato
- 1 1/2 tablespoons olive oil, divided
- Dash of salt & pepper
- 6 eggs
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 tablespoon almond milk (or milk you prefer)
- 1 tablespoon brown rice flour (or whole grain flour)
- ½ cup spinach leaves, chopped
- ¼ teaspoon salt and pepper
- Slice eggplants either lengthwise or as large circles (depending on the type you use). Place in bowl with water and add a sprinkle of salt. Let stand for about 15-30 minutes.
- Slice potatoes in 1/8 inch circles, and place on cookie sheet.
- Drain water from eggplant slices and add to cookie sheet.
- Brush eggplant and potatoes with 1/2 tablespoon of olive oil. Sprinkle with salt and pepper.
- Bake potatoes and eggplant in preheated oven at 400° F for 20 minutes. Turn once halfway and brush with remaining ½ tablespoon oil.
- Remove eggplant.
- Slice tomato and add to cookie sheet with potato slices. Brush tomato with 1/2 tablespoon olive oil.
- Bake tomato and potatoes for another 10 minutes at 400° F.
- In meantime, whisk eggs with thyme, basil, milk, flour, salt & pepper, and chopped spinach.
- To assemble pie, in a 7 x 11 inch baking dish, layer potatoes at bottom, eggplant slices on top of potatoes, and tomatoes on top of eggplant. Pour egg mixture on top of layers.
- Bake pie in oven for 20-30 minutes at 400° F. Watch the pie to avoid burning.
Note: If you’d like more than 1 layer to this pie, double up the potatoes, eggplant and potatoes and add 1 egg to the egg mixture.