Crustless eggplant quiche

 
                         Crustless Eggplant Quiche
 
 Recipe By     : Linda
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Eggs                             Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    4                    eggs -- slightly beaten
    4      ounces        cheddar cheese (optional) -- grated
    2      tablespoons   parmesan cheese (optional)
      1/2  teaspoon      salt
      1/8  teaspoon      pepper
      1/4  teaspoon      oregano
      1/4  teaspoon      basil
      1/2  teaspoon      garlic powder
           dash          cayenne pepper
           pinch         marjoram
 
 Soak eggplant in salt water for 30 minutes.  This step is optional.
 Rinse and drain.  Saute onions, mushrooms, in tomato juice until tender.
 Add eggplant, spices, and slightly mashed tomatoes and simmer until
 eggplant is tender and most of the liquid has evaporated.  Remove from
 stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture.
  Pour into 9" quiche pan which has been sprayed with a pan-coating.  Bake
 at 375 degrees for 25-35 minutes or until knife inserted comes out clean.
  Let set 5-10 minutes before serving.  Sprinkle parmesan cheese over top
 before baking if desired.
 
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 NOTES : 1/4 of the pie = 2 meats, 1 vegetable, 1 1/2 fat.
 1/4 of the pie without cheddar cheese = 1 meat, 1 vegetable, 1/2 fat.