Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 4 \N | -(up to) |
| 6 mediums | Eggplants |
| \N \N | Salt |
| \N \N | Olive oil (up to) |
| 6 mediums | Onions; sliced (up to) |
| 6 mediums | Tomatoes; sliced |
| \N \N | Freshly ground black pepper (up to) |
| 2 cups | Freshly grated Parmesan cheese (up to) |
| 2 cups | Freshly grated Swiss or Gruyere cheese |
| 3 cups | Cream |
| \N \N | Butter |
| 2 \N | Cream cheese pie crusts (see recipe) |
Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in olive oil until soft and golden. Drain on paper towels. Saute the onions.
In pie crust, layer the eggplant, pepper, cheeses, cream and dots of butter. Repeat the layers with the onions and then the tomatoes. Bake at 375 degrees for 45-60 minutes.
DON BINGHAM, "ARKANSAS TODAY",
CHANNEL 11, KTHV-TV
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .