EGGPLANT AND TOMATO PIE

Eggplant and Tomato Pie image

Provided by My Food and Family

Categories Recipes

Number Of Ingredients 8

Ingredients

1 units eggplant
9 units pie shell
1 units salt and pepper
1 units parmesan cheese
1 units italian dressing
1 units tomatoes
1 units white onion
1 units green bell pepper

Steps:

Slice eggplant into ½ “ rounds and place on a sheet pan that has been sprayed well with pan coating. Bake in oven at 350 degrees until eggplant is tender; about 15 minutes. Remove from oven and allow to cool.
Season bottom of raw frozen pie shell with 1/8-teaspoon salt and pepper (or to taste), 1-tablespoon grated Kraft Parmesan cheese and 1-tablespoon Kraft Zesty Italian dressing. Fill pie shell with alternating layers of eggplant, tomato slices, raw onion slices and raw pepper rings. Sprinkle top of pie with 1-tablespoon Kraft Zesty Italian Dressing and 1-tablespoon grated Kraft Parmesan cheese.
Bake at 350 degrees for about 30-40 minutes or until pie shell is browned and veggies are tender. May be eaten hot or cold. Served with soup and salad makes a great entrée. If prepared as above only in a 9’x9’ baking pan without pie pastry, can be served as a side dish.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g