Recipe - Eggplant Cheese Pie Wzucchini Crust

1 One half tablespoon Butter or margarine
One half cup Onion; chopped
2 Cloves garlic; minced
1 pound Eggplant; unpeeled, cut into
1/2inch cubes
One half teaspoon Salt
Three fourths teaspoon Oregano
Three fourths teaspoon Basil; dried
2 ds Cayenne
1 small Zucchini; unpeeled,
cut or sliced up
2/3 cup Skim milk; evaporated
1 Egg
2 cup Mozzarella; partskim,
grated

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.

EATL Digest 24 June 1996

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.