A hearty dinner ready in 50 minutes! Enjoy this baked pie made with eggplant and cheese.
small eggplants (about 1 lb each), peeled, cut into 3/4-inch pieces
cup shredded smoked Gouda cheese (4 oz)
cup ricotta cheese
cup fine soft bread crumbs
tablespoon chopped fresh or 1 teaspoon dried basil leaves
clove garlic, finely chopped
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.
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.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.