Eggplant-Cheese Pie with Zucchini Crust

From Jane Brody’s Good Food Book


The pie can be prepared in advance for baking. 

1 ½ TBSP butter or margarine

1 med. onion chopped (about ½ c.)

2 cloves garlic, minced

1 lb. eggplant, unpeeled, cut into ½” cubes (about 4 ½ c.)

½ tsp. salt, if desired, or to taste

¾ tsp. oregano

¾ tsp. dried basil (or 1 ½ tsp. fresh, finely      chopped)

dash or 2 cayenne

1 small zucchini, unpeeled, sliced

2/3 c. evaporated skim milk

1 egg (can omit yolk if you prefer)

8 oz part-skim mozzarella, grated (about 2 c.)


1.      In a large skillet, melt butter or margarine, and sauté onion, garlic, and eggplant for 2 min.

2.      Cover the skillet and continue cooking the vegetables for about 5 min. or until the eggplant is soft, stirring the mixture a few times.

3.      Add the salt, oregano, basil, and cayenne, and stir well.

4.      Line the bottom and sides of a greased 10” pie plate with the zucchini slices.

5.      Carefully spoon the eggplant mixture over them.

6.      In a bowl, combine the evaporated milk, egg, and cheese. Pour over the vegetables.

7.      Bake the pie in a preheated 375o oven for 30 minutes.