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

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  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
90
% Daily Value
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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