Cheesy Eggplant Pie
A savory eggplant and cheese pie with a flaky crust, rich flavors, and creamy filling, perfect for family dinners or entertaining guests who enjoy hearty vegetarian dishes.
Ingredients
- crust for 2 (9-inch) pies ⓘ
- 1 eggplant peeled and cubed ⓘ
- 1/2 cup chopped onion ⓘ
- 1/4 cup chopped green pepper ⓘ
- 2 tablespoons butter ⓘ
- 1 tablespoon flour ⓘ
- 1 can cream of chicken soup ⓘ
- 1 teaspoon sugar ⓘ
- 1/4 teaspoon salt ⓘ
- pepper to taste ⓘ
- 1/8 teaspoon oregano ⓘ
- 3 beaten eggs ⓘ
- 1 tomato chopped ⓘ
- 1 cup shredded cheese ⓘ
Instructions
- Make pie crusts and bake at 450°F until golden.
- Partially cook eggplant in salt water, then drain.
- Cook chopped onion and green pepper in butter until tender.
- Blend in flour, then stir in cream of chicken soup, oregano, and pepper.
- Heat the mixture until bubbly, stirring constantly.
- Remove from heat and stir half of the mixture into beaten eggs.
- Return all to the saucepan and cook briefly.
- Fold in chopped tomato, shredded cheese, and cooked eggplant.
- Pour the filling into the baked pie crusts and arrange crust cuts on top.
- Bake at 350°F for 30 to 35 minutes until set and golden.
Nutrition & Diet Analysis (per serving)
817
kcal
41% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
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).
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).