Forktionary

Veggie Cheese Pie Recipe

Indulge in this mouthwatering Veggie Cheese Pie featuring a crispy eggplant crust! This aromatic masterpiece from Becel is bursting with fresh vegetables and gooey mozzarella. A simple yet elegant recipe perfect for a weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 60 mins
Calories 171.1 kcal
Protein 23g
Rating 5.0 (1 Reviews)
Veggie Cheese Pie 14

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Veggie Cheese Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Veggie Cheese Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Veggie Cheese Pie

  1. Preheat oven to 450°F (232°C).
  2. Cut one large eggplant crosswise into 1/4-inch thick slices.
  3. Toss eggplant slices with 2 tablespoons of melted margarine.
  4. Arrange eggplant slices on a baking sheet.
  5. Bake for 10 minutes.
  6. In a separate bowl, toss 1 medium fennel bulb (thinly sliced) and 1/2 medium onion (thinly sliced) with 1 tablespoon of olive oil.
  7. Add the fennel and onion mixture to the baking sheet with the eggplant.
  8. Bake for another 5-7 minutes, or until fennel is softened.
  9. Remove from oven and reduce temperature to 375°F (190°C).
  10. In a 9-inch pie plate, arrange the baked eggplant slices, slightly overlapping, to cover the bottom and sides.
  11. In a bowl, combine the cooked fennel and onion mixture with 1/4 cup chopped fresh basil and the juice of 1/2 lemon.
  12. Spoon the fennel mixture evenly over the eggplant crust.
  13. Arrange 1 cup of thinly sliced tomatoes over the fennel mixture.
  14. Sprinkle 1 cup of shredded mozzarella cheese over the tomato slices.
  15. For the topping: In a small bowl, combine 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon dried oregano, and a pinch of black pepper.
  16. Sprinkle the breadcrumb mixture evenly over the mozzarella cheese.
  17. Bake for 30-35 minutes, or until the topping is golden brown and the filling is bubbly.
  18. Let the pie rest for 10 minutes before slicing and serving.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

16g

Fat

22g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner European Italian Mediterranean American Healthy Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Lunch Main Dish Side Dishes Eggs Dairy Vegetables Canadian Oven Easy Diabetic Dinner Party Holiday Event Picnic Cheese Dietary One Dish Meal Low Calorie Low Carb Inexpensive British Columbian Low In Something To Go Equipment