Eggplant Upside Down Pie
A savory eggplant upside-down pie featuring roasted eggplant, seasoned rice, Italian sausage, and melted cheeses, perfect for a hearty, flavorful meal suitable for family dinners.
Ingredients
- 1 1/2 tsp. olive oil ⓘ
- 3 Tbsp. bread crumbs ⓘ
- 1 lb. eggplant, cut in 1/4-inch slices ⓘ
- 1/4 c. oil ⓘ
- 1 c. long grain rice ⓘ
- 1/2 lb. sweet Italian sausage (bulk) ⓘ
- 1/4 c. chopped onion ⓘ
- 2 cloves garlic, minced ⓘ
- 1 egg, slightly beaten ⓘ
- 3 Tbsp. tomato paste ⓘ
- 1 tsp. oregano ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 c. shredded Provolone cheese ⓘ
- 1/2 c. shredded Mozzarella cheese ⓘ
Instructions
- Preheat broiler.
- Grease the bottom and sides of a 10-inch pie plate with 1 1/2 teaspoons olive oil.
- Dust the greased pie plate with bread crumbs.
- Place eggplant slices on a baking sheet and brush both sides with 1/4 cup oil.
- Broil the eggplant about 5 minutes or until lightly browned on both sides.
- Reduce oven temperature to 350°F.
- Cook rice following package directions and add salt as needed.
- Drain excess liquid from the rice and set aside.
- In a skillet, cook the Italian sausage until browned, then add chopped onion and minced garlic, cooking until softened.
- Mix tomato paste, oregano, salt, and pepper into the sausage mixture.
- Layer the cooked rice in the prepared pie plate.
- Top the rice with the sausage mixture and roasted eggplant slices.
- Sprinkle shredded Provolone and Mozzarella cheeses over the top.
- Bake in the oven at 350°F for about 20-25 minutes until cheeses are melted and bubbly.
Nutrition & Diet Analysis (per serving)
1192
kcal
60% 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).