Eggplant and Gouda Cheese Pie

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

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

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

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.