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.
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
- Spray 10″ pie plate with cooking spray.
- Create pie crust with eggplant slices (see picture).
- 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.
- Fill pie with sliced mushrooms.
- Sprinkle generously with garlic powder and thyme.
- Layer onion rings over the mushrooms.
- Layer tomato slices over the onions.
- Again, sprinkle generously with garlic powder and thyme.
- Add a top layer of grated cheese.
- Bake in 400° oven for 30 – 40 minutes until the eggplants are thoroughly tender.
- Cut pie into 4 pieces, using a serrated knife.
- Remove 1 piece and then drain mushroom liquid out of pie plate.
- 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.)