Recipe: Eggplant and Gouda Cheese Pie

EGGPLANT AND GOUDA CHEESE PIE
Source: Betty Crocker's Vegetarian Cooking: Easy Meatless Main Dishes Your Family Will Love!
Servings: 6

Make soft bread crumbs by tearing fresh slices of bread by hand or in food processor Gouda is a mild cheese from Holland with a nutlike flavor. Its creamy texture is due to a high milk fat content. Serve slices of dark pumpernickel or caraway rye bread with this smooth-textured pie.

2 small eggplants (about 1 pound each), peeled and cut into 3/4-inch pieces
1 cup shredded smoked Gouda cheese (4 ounces)
1/2 cup ricotta cheese
1/4 cup line soft bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
3 eggs beaten

Heat oven to 350F. Grease pie plate. 9x1 1/4-inches.

Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place eggplant in steamer basket. Cover rightly and heat to boiling: reduce hear. Steam 5 to 7 minutes or until tender.

Place eggplant in large bowl: mash with fork. Stir in 3/4 cup of the gouda cheese and the remaining ingredients. Spoon mixture into pie plate. Sprinkle with remaining 1/4 cup Gouda cheese.

Bake uncovered about 30 minutes or until knife inserted in center comes out clean.