Mixed Vegetable Pie
|Mozzarella cheese||8 Ounce|
|Garlic||1 Clove (5 gm)|
|Eggplant||1 Pound (1 Small Sized)|
|Salad oil||1⁄4 Cup (4 tbs)|
|Dry basil leaves/Oregano leaves||3⁄4 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Insert shredding disc in processor, shred mozzarella cheese and set aside.
Change to slicing disc; slice zucchini and mushrooms and set aside.
Change to metal blade.
Process garlic until chopped.
Cut onion into chunks, add to garlic, and process with on-off bursts until coarsely chopped; set aside.
Peel eggplant and cut into chunks.
Process 1/2 at a time with on-off bursts until very coarsely chopped.
Heat salad oil in a wide frying pan over medium heat.
Add eggplant and onion; stirring occasionally, cook for 10 minutes or until vegetables are soft.
Add zucchini, mushrooms, basil, oregano, salt, and pepper, and cook for 7 minutes or until mushrooms are soft.
Meanwhile, peel and quarter tomatoes.
Process with on-off bursts until coarsely chopped.
Add to eggplant mixture and simmer rapidly until all liquid has evaporated (about 15 minutes).
Process eggs and 1/4 cup of the Parmesan cheese for 5 seconds to mix.
Stir into cooled eggplant mixture.
Pour half of this into a well greased 9-inch pie pan (1 1/4 inches deep) or 8-inch square baking pan.
Top with half the mozzarella cheese, then top with remaining vegetable mixture.
Sprinkle with remaining cheeses, then lightly with paprika.
Bake in a 400° oven for 25 minutes or until puffed and browned.
Cool on rack for 10 minutes, then cut in wedges or spoon out portions.
Serving size: Complete recipe
Calories 2090 Calories from Fat 1305
% Daily Value*
Total Fat 148 g227.4%
Saturated Fat 50 g250%
Trans Fat 1 g
Cholesterol 1080 mg360%
Sodium 3697.4 mg154.1%
Total Carbohydrates 90 g29.9%
Dietary Fiber 31.3 g125.3%
Sugars 42.6 g
Protein 117 g233.3%
Vitamin A 214.9% Vitamin C 214.9%
Calcium 220.8% Iron 66.3%
*Based on a 2000 Calorie diet