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EGGPLANT PIE Recipe

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This recipe for EGGPLANT PIE, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, April 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
EGGPLANT PIE
SERVES EIGHT TO TWELVE
1 eggplant, about 1 pound
1 teaspoon salt
Vegetable oil
Salt and ground black pepper to taste
1 tablespoon minced fresh parsley
Pinch thyme
3 medium tomatoes, sliced
½ onion, chopped
1 green pepper, chopped
8 ounces Gruyère cheese, sliced
3 eggs
1 ½ cups crème fraiche

Directions:
Directions:
Peel and slice the eggplant, sprinkle with salt, and let stand 1 hour. Pat dry, place on a baking sheet, brush on a little oil, and broil 3 minutes on each side. Place the eggplant slices on the bottom of a 9-by-12-inch ovenproof dish. Sprinkle with salt, pepper, parsley, and thyme. Cover with the tomatoes. Sprinkle with salt, pepper, onion, and green pepper. Place the cheese slices over all.
Whisk the eggs and combine with the crème fraiche. Approximately 45 minutes before serving, pour the custard over the eggplant and bake uncovered in a 3500 oven for about 45 minutes or until set. Cut in squares to serve.

Number Of Servings:
Number Of Servings:
8-12

 

 

 

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