Eggplant Tomato Pie

[2 SP per serving] I love eggplant, although I am the only one in the family who does, and this recipe is a fantastic way to showcase it! This delectable pie has it all, breadcrumbs, cheese, eggplant, and tomatoes. Even though this is very close to a vegetarian recipe, it is filling. Go ahead and eat half the pie, that would only be 6 points!

Information

• Makes: 4 servings
• Source: Skinny Recipes
• Prep: 10 min     Cook: 30 min

Ingredients

1 medium	eggplant	0 SP
2 medium	fresh tomatoes, sliced	0 SP
1 medium	onion, diced	0 SP
2 medium	garlic cloves	0 SP
¼ cup	breadcrumbs	3 SP
1 large	egg	0 SP
1 Tbsp	margarine, reduced-calorie, melted	3 SP
1 Tbsp	Pesto Sauce, reduced-fat	2 SP
1 oz	cheddar cheese, low-fat	1 SP
1 Tbsp	fresh parsley	0 SP

Instructions

1. Peel and cube eggplant, boil until soft and tender, then drain water and mash.
2. Add diced onion, garlic, breadcrumbs, egg, melted butter and pesto to the mash; mix well.
3. Grease a pie pan. Slice one tomato and layer on the bottom of the pan. Add the eggplant mixture.
4. Slice the remaining tomato and layer on top of eggplant mixture.
5. Add shredded cheddar cheese and sprinkle with fresh parsley. Bake at 350°F for 30 minutes or until golden brown.

Notes

The original recipe called for butter instead of margarine. This would increase the points to 4 SP per serving. Also, several of the measures for the ingredients were missing, I have added them.