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Instructions |
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Peel the eggplant and cut into quarter inch cubes. In a skillet fry the eggplant adding the chopped onion after a few minutes. Add salt pepper and garlic powder to taste.
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Optionally you can use frozen breaded eggplant slices. After defrosting cut the slices into cubes. Fry lightly with the onions. This option reduces the prep time to approximately 20 minutes. I usually add pepper and garlic powder with this option.
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Whisk the eggs. Stir in both cheeses. Place the unbaked pie crust into a deep 9 inch glass pie pan. Add the eggplant and onion mix. Pour the egg and cheese mix over it spreading evenly.
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Bake for one hour in a preheated 350 degree oven.
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Originally Submitted
5/7/2018
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