Eggplant Pie
A savory eggplant pie featuring roasted eggplant slices topped with seasoned vegetables and a cheesy blend, ideal for vegetarian dinners or light lunches with Mediterranean flavors.
Ingredients
- 1 medium eggplant, peeled and cut into 1/4-inch slices ⓘ
- 2 Tbsp. olive oil ⓘ
- 1/2 cup chopped tomatoes ⓘ
- 1/2 cup chopped green peppers ⓘ
- 1/2 cup chopped onions ⓘ
- 1/2 cup mushrooms ⓘ
- 1 tsp. dried oregano ⓘ
- 1/2 tsp. garlic powder ⓘ
- 1/2 cup grated Mozzarella cheese ⓘ
- 1/2 cup grated Cheddar cheese ⓘ
- 2 tsp. Parmesan ⓘ
Instructions
- Saute chopped tomatoes, green peppers, onions, and mushrooms in a little oil.
- Broil eggplant slices brushed with 2 tablespoons olive oil, 5 minutes per side.
- Arrange the broiled eggplant slices in a 9-inch pie plate overlapping to form a crust.
- Spread the sautéed vegetables on top of the eggplant crust and sprinkle with oregano and garlic powder.
- Combine grated Mozzarella and Cheddar cheeses and sprinkle on top of the vegetables.
- Place Parmesan cheese on top of the cheese layer.
- Bake at 350°F (175°C) until the cheese is melted, about 25 minutes.
Nutrition & Diet Analysis (per serving)
735
kcal
37% DV
Protein
Fat
Carbs
* % 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).