Eggplant Pie Recipe
Eggplant Pie is an all time favorite main dish. It is easy to make and has a delicious blend of flavors. Eggplant Pie uses a variety of cheese which makes it an absolute delight for the cheese lovers. Do try this recipe at home and share your feedback.
Summary
Preparation Time15 MinCooking Time1 Hr 35 Min
Ready In1 Hr 50 MinDifficulty LevelEasy
Health IndexAverageServings6
Main IngredientEggplant
Ingredients
Eggplants - 2 1/4-2 1/2 lb
Ricotta cheese - 1/2 cup
Smoked semihard cheese - 1 cup, coarsely grated
Parmesan cheese - 1/3 cup, grated
Fine fresh or dry breadcrumbs - 1/4 cup
Garlic - 1 small clove, peeled and finely grated
Oregano - generous pinch
Fresh basil leaves - 3-4 or
Dried basil - small pinch
Eggs - 4
Nutmeg
Olive oil
Salt
Pepper
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Lightly oil a 10 inch quiche dish or pie plate about 1 1/2 inch deep.
3 Rinse the eggplants.
MAKING
4 Place them whole on the central shelf of the oven, and bake for 30 minutes, turning after 15 minutes.
5 Take them out of the oven and reduce the temperature to 350°F.
6 Trim off their ends and peel.
7 Cut lengthwise into quarters and remove the seeds.
8 Cut the flesh into small pieces and transfer to a large bowl.
9 Reduce to a smooth pulp with a fork or potato masher.
10 Blend in the ricotta, coarsely grated smoked cheese, Parmesan, 3 tbsp of the breadcrumbs, garlic, oregano, and the basil leaves torn into small pieces.
11 In a bowl, beat the eggs briefly with 1 tsp salt, plenty of freshly ground pepper, and a pinch of nutmeg.
12 Mix well with the eggplant and cheese mixture.
13 In the prepared quiche dish, spread the mixture out evenly and sprinkle the surface with a thin layer of breadcrumbs.
14 Bake for 35-40 minutes.
SERVING
15 Serve hot.
1 Preheat the oven to 400°F.
2 Lightly oil a 10 inch quiche dish or pie plate about 1 1/2 inch deep.
3 Rinse the eggplants.
MAKING
4 Place them whole on the central shelf of the oven, and bake for 30 minutes, turning after 15 minutes.
5 Take them out of the oven and reduce the temperature to 350°F.
6 Trim off their ends and peel.
7 Cut lengthwise into quarters and remove the seeds.
8 Cut the flesh into small pieces and transfer to a large bowl.
9 Reduce to a smooth pulp with a fork or potato masher.
10 Blend in the ricotta, coarsely grated smoked cheese, Parmesan, 3 tbsp of the breadcrumbs, garlic, oregano, and the basil leaves torn into small pieces.
11 In a bowl, beat the eggs briefly with 1 tsp salt, plenty of freshly ground pepper, and a pinch of nutmeg.
12 Mix well with the eggplant and cheese mixture.
13 In the prepared quiche dish, spread the mixture out evenly and sprinkle the surface with a thin layer of breadcrumbs.
14 Bake for 35-40 minutes.
SERVING
15 Serve hot.
