Eggplant Pie Recipe


Preparation Time15 MinCooking Time25 Min
Ready In40 MinDifficulty LevelEasy
Health IndexJust EnjoyServings2
VegetarianMain Ingredient
Interest Group


 Eggplant1 1⁄2 Pound, pared and cut lengthwise into 1/4-inch-thick slices (Use 1 Large Sized)
 Shredded mozzarella cheese2 Ounce
 Shredded sharp cheddar cheese2 Ounce
 Tomato1 Medium, diced
 Diced green bell pepper1⁄2 Cup (8 tbs)
 Diced onion1⁄2 Cup (8 tbs)
 Sliced mushrooms1⁄2 Cup (8 tbs)
 Oregano leaves1 Dash
 Garlic powder1 Dash
 Grated parmesan cheese2 Teaspoon

Nutrition Facts

Serving size

Calories 334 Calories from Fat 157

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 9.8 g49.1%

Trans Fat 0 g

Cholesterol 52.1 mg

Sodium 459.2 mg19.1%

Total Carbohydrates 29 g9.7%

Dietary Fiber 13.6 g54.3%

Sugars 12.5 g

Protein 20 g40.1%

Vitamin A 25% Vitamin C 75.7%

Calcium 45.1% Iron 7.5%

*Based on a 2000 Calorie diet


1. Prepare a baking sheet for the oven
2. Lay the sliced eggplants on the baking sheet in a single layer and broil them in a hot broiler for 3-5 minutes on each side till they turn hot, crisp and brown
3. Preheat the oven to 350°F

4. In a medium bowl, place the mozzarella and Cheddar cheeses and mix well
5. Arrange the eggplants on a 9-inch nonstick pie pan in a circular layer. Overlap the slices to ensure an even layer. Press the edges of the slices together at the rim so that they resemble a pie crust.
6. Arrange the vegetables over the eggplant and sprinkle the eggplant with oregano and the garlic
7. Sprinkle the cheese mixture over the vegetable layer
8. Lastly sprinkle the parmesan cheese over the mixed cheeses
9. Bake until cheese is melted and browned, 20 to 25 minutes.

10. Cut into wedges and serve two per person.