Mushroom-Eggplant Vegetable Pie



Hurray!  After some interesting experimentation, I have arrived at a delicious, extremely low-cal vegetable pie.  It’s rich with mushroom flavour that is complemented by the tang of romano cheese and is filled with interesting textures from soft to crunchy.







Printer-friendly recipe

Makes 4 servings

Recipe update: I recently added 4 oz. of soft, herbed goat cheese, spread just above the mushroom layer, when making this dish for a dinner party.  Very, very delicious.  But remember, if you do this, to add to the Weight Watcher points value.


  • 1 large eggplant, peeled and sliced
  • 8 oz. mushrooms, sliced
  • 2 ripe tomatoes, sliced
  • ½ yellow onion, sliced into onion rings
  • ¼ cup (2 oz.) sheep romano cheese, grated
  • Garlic powder, to taste
  • Dried thyme, to taste
  • Cooking spray
Creating the pie crust

Creating the pie crust


  1. Spray 10″ pie plate with cooking spray.
  2. Create pie crust with eggplant slices (see picture).
  3. Spray interior of pie crust with cooking spray, particularly the scalloped top edges of the eggplant.  This will keep them from wilting and turning brown.
  4. Fill pie with sliced mushrooms.
  5. Sprinkle generously with garlic powder and thyme.
  6. Layer onion rings over the mushrooms.
  7. Layer tomato slices over the onions.
  8. Again, sprinkle generously with garlic powder and thyme.
  9. Add a top layer of grated cheese.
  10. Bake in 400° oven for 30 – 40 minutes until the eggplants are thoroughly tender.
  11. Cut pie into 4 pieces, using a serrated knife.
  12. Remove 1 piece and then drain mushroom liquid out of pie plate.
  13. Ready to eat or store for the next day.

For Weight Watchers: Only the cheese has a points value in this pie for a total of 2 points.  This makes a ¼-pie serving worth .5 point in both the Points and PointsPlus plan.  (If you have points to spare, consider doubling the cheese.)

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