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

Related recipes