If you love eggplant Parmesan, you’re going to love this Eggplant Parmesan Pie! It takes everything you love about the classic Italian dish—crispy eggplant, rich ricotta, marinara sauce, and plenty of cheese—and bakes it into a buttery, flaky pie crust. The result? A golden, bubbling masterpiece that’s perfect for a cozy dinner, special occasion, or even meal prep. This recipe is inspired by Joe Leone’s Italian Specialties in New Jersey which is where I learned about eggplant parmesan pies!
The best part? You don’t have to fry your own eggplant! While I’ve included instructions for making your own eggplant from scratch, you can easily use buy eggplant already prepared from the deli to save time. I got breaded, baked eggplant sold local. Whether you make mini versions in 5-inch pie pans or go all-in with a full-sized 9-inch pie, this recipe is guaranteed to be a hit.
Why You’ll Love This Recipe
- No-Fuss Option – Use store-bought breaded eggplant for a quicker version.
- Perfectly Layered Flavors – Just like traditional eggplant Parmesan, but with an extra flaky crust.
- Make It Mini or Full-Sized – Bake individual pies or one large one for sharing.
- Great for Meal Prep – Reheats beautifully for leftovers.
Serving & Storage Tips
- Serve With: A fresh salad or garlic bread to complete the meal.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Reheat: Warm in the oven at 350°F for 10-15 minutes, or microwave individual slices.
Comforting Eggplant Parmesan Pie
Ingredients
For the Crust:
- 2 premade pie crusts (store-bought or homemade)
For the eggplant (if bought premade, disregard)
- 1 medium eggplant, sliced and cut to fit your pie pan(s) (6-8 slices of eggplant)
- If frying your own:
- Salt, for sweating the eggplant
- 1/2 cup flour (for dredging)
- 1 egg, beaten
- 1 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- Olive oil, for frying
For the Ricotta Filling:
- 2 cups ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup freshly grated Parmesan cheese
For Assembly:
- 1 1/2 cups marinara sauce
- 3/4 cup freshly grated Parmesan cheese (for layering)
- 4 slices low-moisture mozzarella cheese (or enough to cover the top)
Instructions
- Preheat oven to 375°F (190°C).
- Roll out pie crusts. If using small pans, Use pie pan as a stencil on the crust to cut out circles roughly 1 centimeter larger than pan. Press the crust into the pan(s) and prick the bottom with a fork.
- Par-bake for 8-10 minutes, or until lightly golden but not fully cooked. Set aside.
- If using premade eggplant, skip this step. Sprinkle the sliced eggplant with salt and let sit for 10-15 minutes to draw out moisture. Pat dry. Set up a dredging station with three bowls: flour, beaten egg, breadcrumbs mixed with 1/4 cup grated Parmesan. Dredge each eggplant slice in flour, then egg, then breadcrumb mixture. Heat olive oil in a skillet over medium heat. Fry eggplant slices until golden and crispy. Drain on a paper towel.
- In a bowl, mix ricotta, garlic powder, onion powder, dried basil, salt, pepper, and 1/2 cup Parmesan.
- Spread a thin layer of marinara sauce at the bottom of each pre-baked pie crust. Add a layer of eggplant cut to fit. Spread a generous spoonful of ricotta mixture over the eggplant. Sprinkle with freshly grated Parmesan. Repeat for three layers (sauce, eggplant, ricotta, Parmesan).
- After the third layer, spread more marinara sauce, top with a slice of mozzarella (or enough to cover the top) and extra Parmesan.
- Place the pie(s) on a baking sheet and bake at 375°F (190°C) for 20-25 minutes (mini pies) or 25-30 minutes (full-sized pie) until bubbly and golden.
- Allow to cool slightly before cutting in, allowing ricotta mixture to set. Enjoy!
