Crustless Veggie Pie

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* Exported from MasterCook *

 

Crustless Veggie Pie

 

Recipe By : The Cooking Cardiologist, by Richard Collins, page 104

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pies And Pastry

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 eggplant -- peeled and cubed

1 large green pepper -- chopped

1 large onion -- diced

3 stalks celery -- diced

8 ounces mushrooms -- sliced

4 tomatoes -- seeded and chopped

1 cup Egg Beaters -- (egg substitute)

1 teaspoon garlic powder

1/4 teaspoon oregano

salt and pepper -- to taste

8 ounces fat-free shredded mozzarella cheese

4 ounces fat-free parmesan cheese

 

Serving Size: 4

 

Preheat oven to 350 degrees. In a nonstick skillet, sprayed with cooking

spray over medium-high heat, cook eggplant cubes, bell pepper, onion and

celery for 10 minutes. If too dry add small amounts of water or vegetable

broth. Add mushrooms and chopped tomatoes and simmer on low for 20

minutes. Remove vegetables from heat and allow to cool. Add garlic

powder, oregano, salt and pepper into egg substitute, blending well. Add

cooled sautéed vegetables to the egg mixture and mix well. Pour mixture

into a 9 inch pie pan, lightly sprayed. Top with the two cheeses. Bake

for 35 minutes or until a crust forms.

 

Nutritional analysis: Calories 184 Fat 0, Cholesterol 0, Carbohydrate 24,

Protein 21 Sodium 423

 

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