1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil 2 tablespoons minced shallots — or
green part of scallions 1 clove garlic — finely minced
1/3 cup grated Parmesan and Swiss — combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9″ pie shell
1 1/2 tablespoons butter — cut in 1/4″ bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinches nutmeg
Salt to taste — if needed
Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and le t stand 20 to 30 minutes. Drain and pat dry with towel. In large skillet, heat 1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4-8 minutes until tender, but not mushy, just ligh tly browned. Toss in the shallots or scallions and garlic, shaking pan over hea t for a minute to cook them. Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, he rbs and 1/2 the cheese. Pour over pastry shell. In small bowl, beat together th e eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn’t a lready have enough salt. Pour this mixture over the eggplant in the pastry shel l. Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 degree oven about 30 minutes or until puffed and brown. Recipe from “One Millio n Recipes CD”
busted by Judy R.