Name: Eggplant Cheese Pie W/zucchini Crust
Ingredients: 1 1/2 tb Butter or margarine; 1/2 c Onion; chopped; 2 Cloves garlic; minced; 1 lb Eggplant; unpeeled, cut into 1/2-inch cubes; 1/2 ts Salt; 3/4 ts Oregano; 3/4 ts Basil; dried; 2 ds Cayenne; 1 sm Zucchini; unpeeled, sliced; 2/3 c Skim milk; evaporated; 1 Egg; 2 c Mozzarella; part-skim, grated

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CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Casserole	6	Servings

INGREDIENTS

1 1/2	tb	Butter or margarine
1/2	c	Onion; chopped
2		Cloves garlic; minced
1	lb	Eggplant; unpeeled, cut into 1/2-inch cubes
1/2	ts	Salt
3/4	ts	Oregano
3/4	ts	Basil; dried
2	ds	Cayenne
1	sm	Zucchini; unpeeled, sliced
2/3	c	Skim milk; evaporated
1		Egg
2	c	Mozzarella; part-skim, grated

INSTRUCTIONS

From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Preheat the oven to 375 degrees.  Melt the butter or margarine and saute
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" 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.
EAT-L Digest 24 June 1996
From the EAT-L recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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