Eggplant and Gouda Cheese Pie

A hearty dinner ready in 50 minutes! Enjoy this baked pie made with eggplant and cheese.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 6

2
small eggplants (about 1 lb each), peeled, cut into 3/4-inch pieces
1
cup shredded smoked Gouda cheese (4 oz)
1/2
cup ricotta cheese
1/4
cup fine soft bread crumbs
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
3
eggs, beaten

  • 1 Heat oven to 350ºF. Grease 9-inch pie plate with shortening. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place eggplant in steamer basket. Cover tightly; heat to boiling. Reduce heat; steam 5 to 7 minutes or until tender.
  • 2 In large bowl, place eggplant; mash with fork. Stir in 3/4 cup of the Gouda cheese and the remaining ingredients. Spoon mixture into pie plate. Sprinkle with remaining 1/4 cup Gouda cheese.
  • 3 Bake uncovered about 30 minutes or until knife inserted in center comes out clean.

Expert Tips

Make soft bread crumbs by tearing fresh slices of bread by hand or using a food processor. Serve this pie with slices of dark pumpernickel or caraway rye bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
5g,
5%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
450mg
450%;
Total Carbohydrate
13g
13%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
12g
12%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
0%;
Calcium
20%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.