Eggplant quiche
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant; peeled |
| 2 | mediums | Onions; diced |
| 1 | can | Tomato paste |
| ½ | cup | Skim milk |
| 1 | Egg; or 2 whites | |
| ¼ | cup | Parmesan cheese; grated |
| 1 | 9-inch pie crust; or bread crust | |
Directions
Slice and salt eggplant. Let drain ½ hour. Squeeze dry. Saute onions, add eggplant and saute 5 min. Add tomato paste, simmer 5 min. Spoon into pie shell. Mix egg and milk and pour over. Sprinkle with cheese. Bake 25 min.
at 375F.
Recipe by: Annice's files
Posted to JEWISH-FOOD digest Volume 98 #020 by Annice Grinberg <VSANNICE@...> on Jan 11, 98