Description

Ingredients

Crust:

Filling:

  • 1 small eggplant, peeled and diced (about 2 1/2 cups)
  • 2 tablespoons butter or olive oil
  • 1/4 teaspoon salt
  • 1/8-1/4 teaspoon black pepper
  • 1/2 teaspoon Italian herb seasoning or oregano
  • 1/2 cup chopped onion
  • 1/2 cup tomato sauce
  • 2 eggs
  • 1-8 ounce (1 cup) carton plain yogurt or low-fat sour cream
  • 1/4 cup Parmesan cheese

Instructions

Baking Time: 40-45 minutes
Total Time: 1 hour 15 minutes
Servings: 8 to 10

Crust:

    1. In a small bowl, mix together salt and cornmeal.
    2. Add oil to boiling liquid and pour slowly into cornmeal, stirring continually. Mix until all cornmeal is moistened.
    3. Coat a 9-inch deep pie dish with cooking spray.
    4. Pour cornmeal into a pan and form a crust by patting with hands.

Filling:

  1. Preheat oven to 350 degrees
  2. In a large skillet, saute eggplant in butter or oil on medium-high heat for 8 minutes.
  3. Add salt, pepper, herb seasoning, onion, and tomato sauce.
  4. Cover and simmer 10 minutes or until vegetables are tender. Remove from heat.
  5. In a small bowl, beat eggs and yogurt until smooth.
  6. Stir into the eggplant.
  7. Pour into prepared crust.
  8. Sprinkle with Parmesan cheese.
  9. Bake 45

Recipe Tips and Tricks

VARIATION: For Spinach or Broccoli and Cheese Filling, beat together 2 eggs, 1 1/2 cups 1/2 & 1/2 or milk, 1/2 teaspoon salt, 1/8 teaspoon pepper. Stir in 1-10 ounce package cooked spinach or broccoli, (drained and moisture squeezed out) and 1/4 cup chopped onion. Pour into crust and sprinkle with 1/2 cup grated cheddar cheese and 2 tablespoons WEM Wheat Germ. Bake 40 minutes.