Cheese And Eggplant Pie Recipe
Ingredients
| Eggplant | 1 Large, pounded | |
| 2 ounces each mozzarella cheese and sharp Cheddar cheese, shredded | ||
| Tomato | 1 Medium, diced | |
| 1/2 cup each diced green bell pepper, diced onion, and sliced mushrooms | ||
| Dash each oregano leaves and garlic powder | ||
| Parmesan cheese | 2 Teaspoon, grated | |
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.
Chef
