| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”