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Eggplant Pie

Recipe Link: http://recipexchange.com

List of Ingredients




1 medium to large eggplant, sliced crosswise in 1/2 inch slices
1/4 cup oil, or as needed
salt and pepper, to taste
2 teaspoons dried thyme
finely chopped parsley, to taste
3 tomatoes, peeled, seeded, thinly sliced and drained on paper towels
1/2 medium onion, finely chopped
1 green pepper, finely chopped
1/4 pound Mozzarella cheese, thinly sliced
3 eggs, lightly beaten
1 1/2 cups light cream



Recipe



In a large skillet, sauté the eggplant slices in hot oil until soft and lightly browned. Place slices in a 9 X 12 inch ovenproof dish, overlapping them to make them fit. Season with salt and pepper and half of the thyme and parsley. Cover with a layer of sliced tomatoes. Sprinkle with salt, pepper, remaining thyme and parsley, the onion and green pepper. Cover with cheese slices. The pie can be frozen at this point.
When ready to bake, mix the eggs with the cream and pour over. Bake at 325 degrees F. for 45 minutes or until firm in the center, puffy and golden brown. Let stand a few minutes before cutting into squares.

Serves 6 to 8.

A crustless quiche, a delicious flavor, a cross between eggplant Parmesan and pizza, which can be frozen, baked or unbaked. You can substitute zucchini or even potatoes for eggplant.