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Cheese And Eggplant Pie

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Ingredients
  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
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie

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