1 1/2 tb Butter or margarine
1/2 c Onion; chopped
2 Cloves garlic; minced
1 lb Eggplant; unpeeled, cut into
-1/2-inch cubes
1/2 ts Salt
3/4 ts Oregano
3/4 ts Basil; dried
2 ds Cayenne
1 sm Zucchini; unpeeled,
-sliced
2/3 c Skim milk; evaporated
1 Egg
2 c Mozzarella; part-skim,
-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.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings