2 medium, smooth-skin eggplants
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.
3 cloves garlic
3 eggs, beaten
2-1/2 cups grated sharp cheddar cheese divided
1/4 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
In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for 1/2 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 ounces 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 1/2 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.
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