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Eggplant, tomato and bread pie




Wholewheat bread

150 grams

Homemade tomato sauce

700 grams


2 unit

Ripe tomatoes

2 unit


250 grams

Soy drink

100 mL


1 spoon


10 leafs


to taste

Fresh thyme

5 sprigs

Fresh hot pepper

to taste


1 wedge

Extra virgin olive oil

3 spoons

Lemon juice

3 spoons

Natural sea salt

to taste

Black pepper

to taste

first courses from Italy

Eggplant, tomato and bread pie

Eggplant, tomato and bread pie

vegan with gluten high in fiber high in iron high in calcium source of C vitamins high in potassium with good fats

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplant, tomato and bread pie

A dish of recovery, perfect for the classic Sunday lunch in which the stale bread turns into a delicious cream, able to tie the wonderful aubergines. To perfume everything we think of aromatic herbs and do not miss the crunchy gratin, as in any self-respecting mess!

Eggplant, tomato and bread pie step 1

step 1

First of all, crumble the tofu in a bowl with your hands. Then add a pinch of salt, lemon juice, thyme, oregano and mix. If you have fresh herbs, it would be better, but dried ones are good too.

Eggplant, tomato and bread pie step 2

step 2

Leave the tofu covered with the transparent film in the refrigerator to rest. In the meantime, prepare the other ingredients.

Eggplant, tomato and bread pie step 3

step 3

In a saucepan with a thick bottom pour a tablespoon of oil, add the chopped pepper and garlic and sauté over low heat for a few moments. Add the tomato sauce, add salt and pepper and simmer for about 15 minutes.

Eggplant, tomato and bread pie step 4

step 4

Add the vegetable drink in the pot and the stale bread reduced into coarse pieces. Season with the basil leaves hand-chopped and mix the ingredients to mix them.

Eggplant, tomato and bread pie step 5

step 5

Turn off the heat and let the bread and tomato cream rest, stirring occasionally. You will have to obtain a fairly compact consistency, similar to that of a paté.

Eggplant, tomato and bread pie step 6

step 6

Cut the aubergines and tomatoes into very thin slices. Distribute the slices into two baking pans previously coated with parchment paper and season with a pinch of salt and a tablespoon of extra virgin olive oil (for this operation I used a brush.

Eggplant, tomato and bread pie step 7

step 7

Once all the ingredients are ready, it's time to prepare the mess! Pour to the bottom of a baking dish 1/3 of the cream of bread and tomato sauce. Arrange the slices of aubergines and tomatoes alternating and complete the layer with the marinated tofu.

Eggplant, tomato and bread pie step 8

step 8

So it forms two other layers in the same way, arranging in the order cream of bread, vegetables and vegetable cheese. Then complete the last layer with the breadcrumbs seasoned with the remaining spoon of oil.

Eggplant, tomato and bread pie step 9

step 9

Cook the pie for 30 minutes in the oven at 220 ° C. If it is needed, start the grill at the end of the cooking process for a few seconds. Leave the pie to cool before serving!

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