| 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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