Even though this is a meat-free version, there’s no question that this pie will yo all palates.
Pair with red wine or a rich, dark beer for the perfect fall dinner.
This recipe was developed by Emily Nabors Hall.
Photo: Caitlin Bensel
Cook, stirring often, until thickened, about 15 minutes.
Cover and keep warm.
Preheat broiler with rack 5 inches from heat.
Place potatoes in a medium pot and cover with salted water by 1 inch.
Bring to a boil and cook until very tender, about 15 minutes.
Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt.
Spread potatoes evenly over eggplant mixture.
Broil until golden brown, about 5 minutes.
2,000 calories a day is used for general nutrition advice.
