Eggplant fritada

1 Servings

Ingredients

Quantity Ingredient
2 Medium; smooth-skin eggplants
3 Cloves garlic
3 Eggs; beaten
2½ cup Grated sharp cheddar cheese; divided
¼ cup Fine bread crumbs or Matzo
2 tablespoons Olive oil
Salt and pepper; to taste
8 ounces Cottage cheese
Freshly-grated nutmeg; to dust the top

Directions

Stem the eggplants and cut each into half, lengthwise. Cut each half crosswise, so you have 8 chunks, total. In a covered saucepan, simmer chunks in water for about 15 minutes. Drain and set aside to cool. When cool enough to handle, separate pulp from skin. In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for ½ cup of the grated cheese and all of the nutmeg. Add a little more bread crumbs (or Matzo), if the mixture seems too thin.

Add 8 oz. of small-curd cottage cheese to the mixture. Spray a deep pie or quiche dish with PAM and spread the mixture into the dish. Sprinkle the top with the remaining ½ cup cheddar and dust with the freshly-grated nutmeg.

Bake at 350 degrees for 1 hour. Let rest for about 10 minutes before slices for serving.

Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@...> on Apr 03, 1998

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