Divine Dixie Deva Vegetarian Pie - KMSP-TV

Divine Dixie Deva Vegetarian Pie

Posted: Updated:
(WJBK) -

Divine Dixie Deva
Vegetarian Pie

 
 1 (10-inch) deep dish pie shell, unbaked (commercial or homemade)
 1 (1-pound) eggplant, peeled and cubed
 1 medium-size onion, chopped
 1 clove garlic, minced
 1 stick butter
 1 teaspoon salt
 Pinch of cayenne pepper
 1/2 teaspoon oregano
 1/2 teaspoon basil
 1 small zucchini, sliced into thin slices
 2/3 cup evaporated milk
 1 egg
 3 cups Mozzarella cheese, shredded
 Paprika to sprinkle
 
 
Method: 
Preheat oven to 375-degrees. In a skillet, sauté  the eggplant, onion, and garlic in butter until the ingredients are tender. Add the salt, cayenne pepper, oregano and basil, mixing well.
Line the bottom of the pie shell with the zucchini slices. Pour the cooked mixture over the zucchini. In a separate bowl, mix the milk, egg and Mozzarella cheese. Place the pie shell on a cookie sheet to prevent spillovers when baking.Slowly, pour this mixture over the vegetables. Sprinkle with paprika. Bake at 375-degrees for about 30-35 minutes.
 

  • Recipe CollectionMore>>

  • Sindbad's Pickerel Picatta

    Sindbad's Pickerel Picatta

    Friday, April 18 2014 6:04 AM EDT2014-04-18 10:04:00 GMT
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
    Get this recipe courtesy of Sinbad's chef John Flemming. Learn more at sindbads.com.
  • Shepherd's Pie with Easter Leftovers

    Shepherd's Pie with Easter Leftovers

    Thursday, April 17 2014 8:20 AM EDT2014-04-17 12:20:44 GMT
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
    You've cooked an Easter feast, now what to do with the leftovers? The Executive Chef of University of Michigan Catering has some ideas.
  • Breakfast Strada with Easter Leftovers

    Breakfast Strada with Easter Leftovers

    Thursday, April 17 2014 8:16 AM EDT2014-04-17 12:16:25 GMT
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
    Easter ham is a tradition in many houses, but there is often a lot left over. University of  Michigan Catering Executive Chef, Peter Julian offers a recipe to turn it into a delicious breakfast.
Powered by WorldNow

KMSP-TV
11358 Viking Drive
Eden Prairie, MN 55344

Phone: (952) 944-9999
Fax: (952) 942-0455

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices