🍆 Everyone loved this easy and affordable eggplant recipe! 😋 Eggplant pie.

Prep the Eggplant:

Heat olive oil in a large skillet over medium heat.

Add diced eggplant and chopped onion; sauté until soft and golden (about 10–12 minutes).

Add garlic, salt, pepper, and herbs. Cook for another 2 minutes.

Let it cool slightly.

Prepare the Filling:

In a mixing bowl, whisk together eggs and milk.

Stir in the sautéed eggplant mixture, Parmesan, and half the mozzarella.

Assemble the Pie:

Preheat oven to 375°F (190°C).

Place the pie crust into a 9-inch pie pan.

Pour the eggplant mixture into the crust.

Top with the remaining mozzarella.

Bake:

Bake for 40–45 minutes or until the center is set and the top is golden.

Let rest for 10 minutes before slicing.

📝 Tips & Variations:
Add chopped tomatoes or bell peppers for extra flavor and color.

Use a gluten-free crust or crustless for a lower-carb version.

For a vegan option: use a flax egg, plant-based milk, and vegan cheeses.

Serve with a side salad or crusty bread.