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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