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Eggplant Pie

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"A twist on the traditional tomato pie, the hearty flavor of the eggplant goes perfectly with the green onions and Italian seasoning, and it's incredibly easy!"
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58 m servings 358 cals
Original recipe yields 8 servings (1 8-inch pie)

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  1. Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
  2. Bake in the preheated oven until slightly brown, about 8 minutes. Remove crust from oven and lower temperature to 350 degrees F (175 degrees C).
  3. Layer eggplant, green onions, Italian seasoning, salt, and pepper in the pie crust, ending with a layer of eggplant. Mix mozzarella cheese, Cheddar cheese, and mayonnaise together in a bowl; spread over eggplant layer. Cover the browned edges of pie crust with thin strips of aluminum foil.
  4. Bake in the preheated oven until cheeses are slightly browned, about 35 minutes.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 358 calories; 27.6 g fat; 15.4 g carbohydrates; 9.9 g protein; 37 mg cholesterol; 573 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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