| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Eggplant, Low-fat, Quiches, Low-cal | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant; peeled |
| 2 | md | Onions; diced |
| 1 | cn | Tomato paste |
| 1/2 | c | Skim milk |
| 1 | Egg; or 2 whites | |
| 1/4 | c | Parmesan cheese; grated |
| 1 | 9-inch pie crust; or bread crust |
INSTRUCTIONS
Slice and salt eggplant. Let drain 1/2 hour. Squeeze dry. Saute onions, add eggplant and saute 5 min. Add tomato paste, simmer 5 min. Spoon into pie shell. Mix egg and milk and pour over. Sprinkle with cheese. Bake 25 min. at 375F. Recipe by: Annice's files Posted to JEWISH-FOOD digest Volume 98 #020 by Annice Grinberg <VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Jan 11, 98
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