Eggplant Pie

This pie is a scrumptious mix of eggplant, zucchini and a little bit of cheese. It requires two steps of cooking - sauteing the eggplant, then baking the pie - but isn't at all difficult. And with less than 400 calories for half the pie, you can throw in a green salad and a slice of bread and a have a really delicious & healthy vegetarian meal.

Eggplant Pie
serves 2

5 Japanese eggplants (*)
1 medium zucchini
6 sun-dried tomatoes, sliced or minced
olive oil
1/4 to 1/2 cup Parmesan cheese, grated
1/2 to 1 cup soy milk (**)
1/4 cup Sbrinz cheese (***), shredded

Cube the eggplants with the skins on. You should have 4 to 5 cups. Saute the eggplant in a bit of olive oil until they are softened and about half their original volume. Add in the sun-dried tomatoes and cook until the scent of the tomatoes is released. Stir in the Parmesan and soy milk, cooking briefly to let the soy milk tighten. Season with salt and pepper.

Slice the zucchini into rounds or diagonals. Line the bottom of a pie plate with the zucchini as your crust. Pour the eggplant mixture over the zucchini and top with Sbrinz. Bake for about 20-30 minutes at 180/350 or until the cheese is toasted and the zucchini is soft.

Notes
(*) 5 Japanese eggplants = 1 large US eggplant. But US eggplant is more bitter, so you might want to soak the cubes in salt water for a few minutes.
(**) My soy milk is unadulterated - no sugar or wheat. If you prefer real dairy, you can make your favorite white sauce (milk and roux, usually).
(***)Sbrinz is a hard, flavorful cheese from Switzerland that is similar to Parmesan, but more piquant. If you can't find Sbrinz, substitute shredded Parmesan or an alternate Swiss cheese.