Eggplant and Gouda Cheese Pie

  • Prep 20 min
  • Total 50 min
  • Servings 6

Ingredients

  • 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

Steps

  • 1
    Heat oven to 350°F. 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
135mg
45%
Sodium
450mg
19%
Potassium
380mg
11%
Total Carbohydrate
13g
4%
Dietary Fiber
3g
12%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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