Vegetable Pie

Sunday, December 22, 2013

Vegetable Pie

Ingredients:

1 pound eggplant, cut diagonally into 1/4 inch thick pieces
1 pound zucchini, cut diagonally into 1/4 inch thick pieces
Cooking spray
1 pound large beefsteak tomatoes, peeled, seeded, and cut into 1/4 inch thick slices
1 1/2 tablespoons olive oil, divided
1/4 tablespoon salt, divided
1/4 teaspoon freshly ground black pepper, divided,
4 ounces French bread baguette
1 cup grated Parmesan cheese
2 tablespoons chopped fresh oregano
2 teaspoons chopped fresh thyme
2 garlic cloves, minced
1/4 cup fat free, less-sodium chicken broth

Directions:

1.  Preheat oven to 375 degrees.

2.  Lightly spray a baking sheet with cooking spray.  Arrange eggplant and zucchini in a single layer.  Lightly coat vegetables with cooking spray.  Bake for 15 minutes.

3.  Arrange half of the eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.  Top with half of tomato and half of zucchini.

4.  Drizzle 2 1/4 teaspoons of olive oil evenly over vegetables.  Sprinkle vegetables evenly with 1/8 teaspoon of salt and 1/8 teaspoon of black pepper.

5.  Place bread in a food processor.  Process until course crumbs measure 2 cups.  Add cheese, oregano, thyme and garlic to processor.  Process until combined.

6.  Sprinkle 1 1/2 cups of breadcrumb mixture evenly over tomato.

7.  Repeat layers with remaining eggplant, zucchini, tomatoes, oil, salt, pepper and breadcrumbs.

8.  Pour broth over top.

9.  Bake at 375 degrees for 1 hour or until vegetables are tender and topping is browned.

This healthy dish is perfect for any night of the week.  Make before and freeze, or the night of.

You can easily double this recipe and serve it to a large group of people as well.

Photo By:  Allie Grossman