Cheesy Eggplant Pie

14 ingredients
10 steps

Ingredients

  • crust for 2 (9-inch) pies
  • 1 eggplant, peeled and cubed
  • 1/2 c. chopped onion
  • 1/4 green pepper, chopped
  • 2 Tbsp. butter
  • 1 Tbsp. flour
  • 1 can cream of chicken soup
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • pepper
  • 1/8 tsp. oregano
  • 3 beaten eggs
  • 1 tomato, chopped
  • 1 c. shredded cheese

Directions

  1. 1
    Make pie crusts; bake at 450°.
  2. 2
    Partially cook eggplant in salt water.
  3. 3
    Drain.
  4. 4
    Cook onion and green pepper in butter.
  5. 5
    Blend in flour.
  6. 6
    Stir in soup, oregano and pepper.
  7. 7
    Heat, while stirring, until bubbly.
  8. 8
    Stir 1/2 of mixture in beaten eggs, then return all to saucepan.
  9. 9
    Fold in tomato, cheese and eggplant. Pour into crusts and arrange crust cuts on top.
  10. 10
    Bake at 350° for 30 to 35 minutes.

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