Eggplant Cheese Pie

This recipe turned out way more tasty than I expected. The only disappointing thing was that it turned out a bit soupy – easy enough to drain but I’m thinking even including the egg that I didn’t have wouldn’t have set it up the way I would have liked. I will experiment with thickener next time. Even DH liked it – but, of course, he said “this would be better with chicken.” LOL.

So if you, too, have eggplants coming out of your ears here is a great recipe.

Get out a big frying pan and saute 4 1/2 C of eggplant, 1 onion, and 2 cloves of garlic in a bit of olive oil for 2 minutes. Cover, and cook for 5 minutes or until eggplant is soft.

Then add 1 tsp oregano and 1 tsp basil and a dash of salt.

Chop up a small zucchini and cover the bottom and sides of a pie plate, kind of a zucchini crust. Then mix up 1 egg (which I didn’t have so I omitted), 2/3 C evaporated milk (I substituted 1 C milk and 1/3 C powdered milk), and 2 C mozzarella cheese.

I used homemade mozzarella which I think made this extra tasty.

Spoon the eggplant mixture over the zucchini, pour the milk/cheese mixture over that, and bake at 375 for 30 minutes. Quick, nutritious, and delicious!

This recipe also shared with Meatless Monday, Fight Back Friday, Grocery Cart Challenge, Food on Friday, and Wholesome Whole Foods Friday