Cheese And Eggplant Pie
|Eggplant||1 1⁄2 Pound, pared and cut lengthwise into 0.25-inch-thick slices|
|Mozzarella cheese||2 Ounce, shredded|
|Sharp cheddar cheese||2 Ounce, shredded|
|Tomato||1 Medium, diced|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic powder||1 Dash|
|Diced mushroom||1⁄2 Cup (8 tbs)|
|Oregano leaves||1 Dash|
|Grated parmesan cheese||2 Teaspoon|
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 350Â°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.
Serving size: Complete recipe
Calories 675 Calories from Fat 292
% Daily Value*
Total Fat 35 g54.5%
Saturated Fat 19.5 g97.7%
Trans Fat 0 g
Cholesterol 113.6 mg37.9%
Sodium 895.8 mg37.3%
Total Carbohydrates 58 g19.3%
Dietary Fiber 27.6 g110.3%
Sugars 25.7 g
Protein 41 g82.4%
Vitamin A 49.8% Vitamin C 152.9%
Calcium 89.8% Iron 16.2%
*Based on a 2000 Calorie diet