A hearty dinner ready in 50 minutes! Enjoy this baked pie made with eggplant and cheese.
Eggplant and Gouda Cheese Pie
- Prep Time 20 min
- Total 50 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake uncovered about 30 minutes or until knife inserted in center comes out clean.
Nutrition
190
Calories
10g
Total Fat
12g
Protein
13g
Total Carbohydrate
6g
Sugars
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
1Tips from the Betty Crocker Kitchens
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