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.