Eggplant cheese pie w/zucchini crust
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | tablespoon | Butter or margarine |
| ½ | cup | Onion; chopped |
| 2 | Cloves garlic; minced | |
| 1 | pounds | Eggplant; unpeeled, cut into 1/2-inch cubes |
| ½ | teaspoon | Salt |
| ¾ | teaspoon | Oregano |
| ¾ | teaspoon | Basil; dried |
| 2 | dashes | Cayenne |
| 1 | small | Zucchini; unpeeled, sliced |
| ⅔ | cup | Skim milk; evaporated |
| 1 | Egg | |
| 2 | cups | Mozzarella; part-skim, grated |
Directions
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Mon, 24 Jun 1996 09:57:38 -0800 Preheat the oven to 375 degrees. Melt the butter or margarine and saute the onion, garlic and eggplant in a large skillet for 2 minutes. Cover.
Continue cooking for about 5 minutes or until the eggplant is soft, stirring a few times. Add the salt, oregano, basil and cayenne. Stir well.
Line the bottom and sides of a greased 10" pie plate with the zucchini slices. Carefully spoon the eggplant mixture over them. Combine the evaporated milk, egg and cheese in a bowl. Pour over the vegetables. Bake for 30 minutes. Serve hot.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .