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, .

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