Eggplant Cheese Pie with Zucchini Crust
1-1/2 tablespoons butter or margarine
Preheat the oven to 375 degrees.
1/2 cup onion, chopped
2 cloves garlic, minced
1 pound eggplant, unpeeled, cut into 1/2-inch cubes
1/2 teaspoon salt
3/4 teaspoon oregano
3/4 teaspoon basil, dried
2 dashes cayenne
1 small zucchini, unpeeled, sliced
2/3 cup skim milk, evaporated
2 cups mozzarella, part-skim, grated
Melt the butter or margarine and sauté 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-inch 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.
tsk... zucchini?... bloody yanks
Anonymous, Location not stated.
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