Crustless Eggplant Quiche

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Crustless Eggplant Quiche

 

1 eggplant, peeled and dicedd

1 17 oz. can tomatoes, drained (save 1/2 cup juice) and chopped

1 onion, finely chopped

1/2 cup sliced fresh mushrooms

1/2 cup grated Parmesan cheese

1/2 cup grated Romano cheese

1/4 cup crumbed feta cheese

4 eggs, slightly beaten

1/2 tsp. salt

1/8 tsp. pepper

1/4 tsp. each dried basil, oregano and parsley

3 cloves garlic

 

Preheat oven to 375 degrees. Simmer onions, eggplant, mushrooms and tomato juice

for about 10 minutes. Add spices and tomatoes and cook until most of the liquid

has evaporated.

Remove from heat and let cool slightly. Stir in cheeses, mix well, then add

eggs. (Make sure you add the cheeses first to cool the vegetables before adding

eggs). Mix remaining ingredients, then pour into a 9-inch pie plate that's been

sprayed with vegetable oil.

Bake for about 35 minutes or until knife inserted in center comes out clean. Let

stand about 10 minutes before slicing, then serve immediately.

Makes 4 servings.