Eggplant Pie

Course : Eggplant
Serves: 4
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1 Small Eggplant -- Peel, 1/4 inch Slices
3/4 Teaspoon Salt
1/8 Teaspoon Pepper
2 Medium Tomatoes -- sliced
1 Medium Green Pepper -- cut into rings
1 Small Onion -- peeled, thinly slice
2 Tablespoons Olive Oil
1 Teaspoon Garlic -- minced
1 Teaspoon Dried Oregano Or Basil
4 Ounces Mozzarella Cheese, Part Skim Milk -- sliced thin
1/2 Cup Parmesan Cheese -- Freshly Grated

Preparation / Directions:

Heat broiler. Arrange eggplant in one layer on baking sheet; sprinkle with 1/2 tsp. salt and pepper and broil 6 inches from the heat for 8 min., or til lightly browned. Heat oven to 375. Line a 10" pie plate with the eggplant slices; browned side down, overlapping in a circular pattern. Arrange alternating slices of tomato, pepper and onion over eggplant. Drizzle with oil and sprinkle with garlic, oregano and the remaining 1/4 tsp. salt. Bake 25 min. Arrange mozzarella slices in one layer on top of pie; sprinkle with parmesan cheese and bake 15 minutes longer, or til cheese is golden. Cut into wedges to serve. For diet serving allow one fourth of pie.

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