1 large eggplant, peeled
Slice and salt eggplant. Let drain 1/2 hour. Squeeze dry. Sauté onions, add eggplant and sauté 5 minutes. Add tomato paste, simmer 5 minutes. Spoon into pie shell. Mix egg and milk and pour over. Sprinkle with cheese. Bake 25 minutes at 375F.
2 medium onions, diced
1 can tomato paste
1/2 cup skim milk
1 egg, or 2 whites
1/4 cup parmesan cheese, grated
1 9-inch pie crust, or bread crust
This is very good but comes out very tomato-ey, like ratatouille in a pie crust. Also, be sure to leave plenty of room on top for the milk and eggs.
Anonymous, Location not stated.
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