Cheesy Eggplant Pie Recipe

Name: Cheesy Eggplant Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: crust for 2 (9-inch) pies; 1 eggplant, peeled and cubed; 1/2 c. chopped onion; 1/4 green pepper, chopped; 2 Tbsp. butter; 1 Tbsp. flour; 1 can cream of chicken soup; 1 tsp. sugar; 1/4 tsp. salt; pepper; 1/8 tsp. oregano; 3 beaten eggs; 1 tomato, chopped; 1 c. shredded cheese

Servings: persons

crust for 2 (9-inch) pies
1 eggplant, peeled and cubed
1/2 c. chopped onion
1/4 green pepper, chopped
2 Tbsp. butter
1 Tbsp. flour
1 can cream of chicken soup
1 tsp. sugar
1/4 tsp. salt
pepper
1/8 tsp. oregano
3 beaten eggs
1 tomato, chopped
1 c. shredded cheese

1
Make pie crusts; bake at 450u00b0.
2
Partially cook eggplant in salt water.
3
Drain.
4
Cook onion and green pepper in butter.
5
Blend in flour.
6
Stir in soup, oregano and pepper.
7
Heat, while stirring, until bubbly.
8
Stir 1/2 of mixture in beaten eggs, then return all to saucepan.
9
Fold in tomato, cheese and eggplant. Pour into crusts and arrange crust cuts on top.
10
Bake at 350u00b0 for 30 to 35 minutes.

607

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: crust for 2 (9-inch) pies, 1 eggplant, peeled and cubed, 1/2 c. chopped onion, 1/4 green pepper, chopped, and more.

Yes, Cheesy Eggplant Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesy Eggplant Pie

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