Description
Ingredients
Crust:
- 1 1/2 cups WEM Organic Yellow Cornmeal or WEM Organic White Cornmeal
- 1/4 teaspoon salt
- 3/4 cup boiling vegetable or chicken stock
- 1 tablespoon olive or vegetable oil
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:
-
- In a small bowl, mix together salt and cornmeal.
- Add oil to boiling liquid and pour slowly into cornmeal, stirring continually. Mix until all cornmeal is moistened.
- Coat a 9-inch deep pie dish with cooking spray.
- Pour cornmeal into a pan and form a crust by patting with hands.
Filling:
- Preheat oven to 350 degrees
- In a large skillet, saute eggplant in butter or oil on medium-high heat for 8 minutes.
- Add salt, pepper, herb seasoning, onion, and tomato sauce.
- Cover and simmer 10 minutes or until vegetables are tender. Remove from heat.
- In a small bowl, beat eggs and yogurt until smooth.
- Stir into the eggplant.
- Pour into prepared crust.
- Sprinkle with Parmesan cheese.
- 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.