An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (55)
Italian Eggplant Pie
NUTRITION · PER SERVING60M COOK
CAL 28%·PRO 24%
CARBS 43G31% OF CAL
5G FIBER13G SUGAR25G OTHER
FAT 39G63% OF CAL
15G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian savory pie with layers of grilled eggplant, two cheeses, tomatoes, and herbs in a pastry crust. Rich and herb-forward, it's a vegetarian main course perfect for summer meals.
mainitalianpizza🥧 baking dish♨️ grill🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1-2 medium eggplants (I used the globe eggplants)
- 1 teaspoon salt
- 1 savory pie dough (homemade or store bought)
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 1-2 dashes pepper
- 1/3 cup chopped sun dried tomatoes (in oil and drained) ((62 grams))
- 1 1/2 cups shredded fontal or gruyere cheese ((135 grams))
- 1/2 cup + 2 tablespoons freshly grated parmesan cheese ((63 grams))
- 2 tablespoons olive oil
At a glance
PER SERVING · TIME 60M
CAL 28%·PRO 24%
CARBS 43G31% OF CAL
5G FIBER13G SUGAR25G OTHER
FAT 39G63% OF CAL
15G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1235mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 476mg
- Calcium
- 237mg
- Iron
- 0.44mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.