| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
Swiss |
Vegetable |
12 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
md |
Eggplants |
|
|
Salt |
|
|
Olive oil (up to) |
| 6 |
md |
Onions; sliced (up to) |
| 6 |
md |
Tomatoes; sliced |
|
|
Freshly ground black pepper (up to) |
| 2 |
c |
Freshly grated Parmesan cheese (up to) |
| 2 |
c |
Freshly grated Swiss or Gruyere cheese |
| 3 |
c |
Cream |
|
|
Butter |
| 2 |
|
Cream cheese pie crusts (see recipe) |
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. Saute the onions.
In pie crust, layer the eggplant, pepper, cheeses, cream and dots of
butter. Repeat the layers with the onions and then the tomatoes. Bake at
375 degrees for 45-60 minutes.
DON BINGHAM, "ARKANSAS TODAY",
CHANNEL 11, KTHV-TV
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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