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.
Tips & Substitutions
For a creamier texture, consider using ricotta or cottage cheese in place of some shredded cheese. If eggplant is bitter, sprinkle it with salt and let it sit for 30 minutes before rinsing. You can use a pre-made pie crust for convenience or make your own using your favorite recipe. This dish is a great way to use up leftover vegetables.
Serving Suggestions
Serve the Cheesy Eggplant Pie with a fresh green salad or steamed vegetables for a complete meal. A side of garlic bread or a light vinaigrette can enhance the flavors. This pie pairs beautifully with Quick & Easy Creamy Vegetable Soup, making for a comforting dinner option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual slices for quick reheating, but the pie may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Eggplant Pie contains roughly 724 calories, with 5g protein, 44g carbohydrates, and 61g fat. It is an excellent source of iron (48% of the Daily Value), dietary fiber (40% of the Daily Value), and vitamin C (33% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1447mg per serving (63% 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 use other vegetables in this pie?
Absolutely! Feel free to substitute or add vegetables like zucchini, spinach, or mushrooms. Just ensure they are cooked properly before adding them to the filling to maintain the right texture and flavor.
How do I know when the pie is done baking?
The pie is done when the filling is set and the top is golden brown. You can gently shake the pie to see if the filling jiggles slightly; it should not be liquid. A toothpick inserted in the center should come out clean.
Can I make this pie ahead of time?
Yes, you can prepare the pie filling a day in advance and store it in the refrigerator. Assemble the pie and bake it just before serving for the best texture and flavor. You can also freeze the unbaked pie for up to a month.
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).