EGGPLANT AND GOUDA CHEESE PIE

Eggplant and Gouda Cheese Pie image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 6

Number Of Ingredients 9

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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:

Heat 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.
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.

Nutrition Facts : Calories 190, Carbohydrate 13 g, Cholesterol 135 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 6 g, TransFat 0 g