Eggplant and Gouda Cheese Pie

Eggplant and Gouda Cheese Pie

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

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 135mg;
  • Sodium 450mg;
  • Total Carbohydrate 13g
    • (Dietary Fiber 3g,
    • Sugars 6g),
  • Protein 12g;
Percent Daily Value*:
    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.