Cheese 'N Eggplant Pie
A savory eggplant pie layered with melted cheeses, fresh vegetables, and aromatic herbs, perfect for a comforting vegetarian main or side dish with rich, cheesy flavors.
Ingredients
Instructions
- Broil eggplant slices 3 to 5 minutes on each side.
- Remove eggplant from the broiler.
- Preheat oven to 350°F (175°C).
- Combine mozzarella and cheddar cheeses.
- Arrange eggplant slices in a 9-inch pie pan.
- Overlap eggplant slices and press edges to form a pie crust.
- Spread diced tomato, bell pepper, onion, and sliced mushrooms evenly over eggplant.
- Sprinkle with oregano and garlic powder.
- Top with the combined cheeses and sprinkle Parmesan cheese over the top.
- Bake until cheese is melted and golden, about 20 to 25 minutes.
- Cut into 4 wedges and serve 2 wedges per portion.
Tips & Substitutions
For a creamier texture, consider adding ricotta or cottage cheese to the filling. If you don't have mozzarella or cheddar, any melty cheese will work, such as gouda or Monterey jack. To improve flavor, try adding fresh herbs like basil or thyme. For a spicier kick, include jalapeños or crushed red pepper flakes in the vegetable mix.
Serving Suggestions
Serve the Cheese 'N Eggplant Pie with a simple green salad or a side of roasted vegetables for a complete meal. It pairs beautifully with a light vinaigrette dressing to balance the richness of the cheese. For a heartier option, consider serving it alongside garlic bread or a warm grain salad, such as farro or quinoa.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, though the crust may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese 'N Eggplant Pie contains roughly 389 calories, with 22g protein, 32g carbohydrates, and 21g fat. It is an excellent source of calcium (57% of the Daily Value), protein (44% of the Daily Value), and iron (37% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 681mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Yes, you can prepare the pie a day in advance. Assemble it without baking, cover it tightly, and refrigerate. When ready to serve, simply bake it directly from the fridge, adding a few extra minutes to the baking time to ensure it's heated through.
What can I substitute for eggplant?
If you’re not a fan of eggplant, zucchini or thinly sliced potatoes can be excellent substitutes for the crust. Just be sure to adjust cooking times accordingly, as these vegetables may cook faster than eggplant.
Is this recipe suitable for a vegetarian diet?
Absolutely! This Cheese 'N Eggplant Pie is a vegetarian recipe, filled with fresh vegetables and cheeses, making it a delicious and satisfying option for those following a vegetarian diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).