Crustless Eggplant Quiche
1 eggplant -- peeled and diced 17 ounces tomatoes (mashed slightly) -- drained 1/2 cup or less tomato juice (from tomatoes) 1 onion -- chopped fine mushrooms (if desired) -- sliced...
Ingredients
- 1eggplant -- peeled and diced
- 17ouncetomatoes (mashed slightly) -- drained
- 1/2cupor less tomato juice (from tomatoes)
- 1onion -- chopped fine
- 4ouncecheddar cheese (optional) -- grated
- 2tablespoonparmesan cheese (optional)
- 1/2teaspoonsalt
- 1/8teaspoonpepper
Directions
- 1
1 eggplant -- peeled and diced 17 ounces tomatoes (mashed slightly) -- drained 1/2 cup or less tomato juice (from tomatoes) 1 onion -- chopp
- 2
This step is optional
- 3
Rinse and drain
- 4
Saute onions, mushrooms, in tomato juice until tender
- 5
Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated
- 6
Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture
- 7
Pour into 9" quiche pan which has been sprayed with a pan-coating
- 8
Bake at 375 degrees for 25-35 minutes or until knife inserted comes out clean