| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Eggplant; pared & cubed (about 4 c.) |
| 1/2 | c | Chopped bell pepper |
| 3/4 | c | Chopped onion |
| 4 | tb | Butter |
| 1 1/2 | tb | Flour |
| 1 | cn | (10 1/2 oz) cream of chicken soup |
| 1 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Oregano |
| 1 | c | Grated sharp cheddar cheese |
| 4 | Eggs; beaten | |
| 1 | Tomato; peeled & chopped | |
| 2 | Frozen pie crusts | |
| Parmesan cheese |
INSTRUCTIONS
Partially bake crusts in preheated 450* oven for 6 min. Cook eggplant covered in boiling salted water for 8-10 min; drain well. Cook onion and pepper in butter until tender. Blend in flour, soup, salt, sugar, oregano and black pepper. Heat until bubbly. Remove from heat. Stir in beaten eggs. Fold in tomato, cheese and eggplant. Pour into pie shells. Top with Parmesan cheese; bake for 30 min. at 350*. Freezes well. Posted to EAT-L Digest by Shawn Zehnder Lea <slea@HIGHTOWERSERVICES.COM> on Dec 2, 1997
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