| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | Medium; smooth-skin eggplants | |
| 3 | Cloves garlic | |
| 3 | Eggs; beaten | |
| 2 1/2 | c | Grated sharp cheddar cheese; divided |
| 1/4 | c | Fine bread crumbs or Matzo |
| 2 | tb | Olive oil |
| Salt and pepper; to taste | ||
| 8 | oz | Cottage cheese |
| Freshly-grated nutmeg; to dust the top |
INSTRUCTIONS
Stem the eggplants and cut each into half, lengthwise. Cut each half crosswise, so you have 8 chunks, total. In a covered saucepan, simmer chunks in water for about 15 minutes. Drain and set aside to cool. When cool enough to handle, separate pulp from skin. In a bowl, vigorously mash pulp with garlic. Mix in remaining ingredients, except for 1/2 cup of the grated cheese and all of the nutmeg. Add a little more bread crumbs (or Matzo), if the mixture seems too thin. Add 8 oz. of small-curd cottage cheese to the mixture. Spray a deep pie or quiche dish with PAM and spread the mixture into the dish. Sprinkle the top with the remaining 1/2 cup cheddar and dust with the freshly-grated nutmeg. Bake at 350 degrees for 1 hour. Let rest for about 10 minutes before slices for serving. Posted to TNT Recipes Digest by Patricia McGibbony-Mangum <pmangum@primenet.com> on Apr 03, 1998
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