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Eggplant Quiche
Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Vegetables
Categories: Milk, Tomato, Parmesan, Onion, Parmes, Cheese, Low-cal, Quiches, Low fat, Eggplants
-= Ingredients =-
1 large Eggplant, peeled
2 medium onions, diced
1 can of tomato paste
1/2 cup of skim milk
1 Egg; or 2 whites
1/4 cup of Parmesan cheese, grated
1 9-inch pie crust; or bread |
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= 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 375ºF. Recipe by: Annices 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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