| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
md |
Eggplant |
|
|
Salt |
|
|
Olive oil (up to) |
| 6 |
md |
Onions; sbced (up to) |
| 6 |
md |
Tomatoes; sliced |
|
|
Freshly ground black pepper (up to) |
| 2 |
c |
Freshly grated Parmesan cheese (up to) |
| 2 |
c |
Freshly grated Gruy.re cheese |
| 3 |
c |
Cream |
|
|
Butter |
| 2 |
|
(9 inch) pie crusts |
INSTRUCTIONS
Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room
temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in
olive oil until soft and golden. Drain on paper towels. Saut. the onions.
In pie crusts layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375° for 45 to 60 minutes. Yield: 2 pies.
JOE BROGDON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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