EGGPLANT TOMATO PIE RECIPE

INGREDIENTS

  • 1 eggplant
  • 2 tomatoes sliced
  • 1 onion diced
  • 2 cloves garlic
  • ¼ cup breadcrumbs – 3pts.
  • 1 egg
  • 1 tablespoon i can’t believe it’s not butter melted – 1 points
  • 1 tablespoon pesto – 2pts
  • 1 cup fat free cheddar cheese shredded – 3pts
  • Fresh parsley

INSTRUCTIONS

  1. Preheat oven to 350 degrees
  2. Spray a pie pan with Pam – or other spray
  3. Peel and cube eggplant, boil until soft and tender, then drain water and mash.
  4. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well.
  5. Slice one tomato and layer on bottom of pan.
  6. Add the eggplant mixture.
  7. Slice the remaining tomato and layer on top of eggplant mixture.
  8. Add shredded cheddar cheese and sprinkle with fresh parsley.
  9. Bake at 350°F for 30 minutes or until golden brown.