Cheese And Eggplant Pie Recipe
Ingredients
1 large eggplant (about 1 1/2 pounds), pared and cut lengthwise into 1/4-inch-thick slices
2 ounces each mozzarella cheese and sharp Cheddar cheese, shredded
1 medium tomato, diced
1/2 cup each diced green bell pepper, diced onion, and sliced mushrooms
Dash each oregano leaves and garlic powder
2 teaspoons grated Parmesan cheese
Directions
On baking sheet arrange eggplant slices in a single layer; broil, turning once, for 3 to 5 minutes on each side (slices should be crisp and brown).
Remove eggplant from broiler and set oven temperature at 350°F.
In small bowl combine mozzarella and Cheddar cheeses.
In 9-inch nonstick pie pan arrange eggplant in a circular pattern, overlapping slices; press edges of eggplant together to resemble a pie crust.
Spread vegetables evenly over eggplant and sprinkle with oregano and garlic powder; top evenly with combined cheeses, then sprinkle with Parmesan cheese.
Bake until cheese is melted and browned, 20 to 25 minutes.
Cut into 4 equal wedges and serve 2 wedges per portion.
Remove eggplant from broiler and set oven temperature at 350°F.
In small bowl combine mozzarella and Cheddar cheeses.
In 9-inch nonstick pie pan arrange eggplant in a circular pattern, overlapping slices; press edges of eggplant together to resemble a pie crust.
Spread vegetables evenly over eggplant and sprinkle with oregano and garlic powder; top evenly with combined cheeses, then sprinkle with Parmesan cheese.
Bake until cheese is melted and browned, 20 to 25 minutes.
Cut into 4 equal wedges and serve 2 wedges per portion.
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