Crustless Eggplant Quiche Recipe

ingredients

1 eggplant, peeled and diced
1 can (17 ounce size) tomatoes, drained (save the juice) and chopped
1 onion, finely chopped
1/2 cup sliced fresh mushrooms
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1/4 cup crumbed feta cheese
4 eggs, slightly beaten
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley
3 cloves garlic

directions

Preheat oven to 375 degrees F.

Simmer onions, eggplant, mushrooms and tomato juice for about 10 minutes. Add spices and tomatoes and cook until most of the liquid has evaporated.

Remove from heat and let cool slightly. Stir in cheeses, mix well, then add eggs. (Make sure you add the cheeses first to cool the vegetables before adding eggs). Mix remaining ingredients including 1/2 cup of the tomato juices, then pour into a 9-inch pie plate that's been sprayed with vegetable oil.

Bake for about 35 minutes or until knife inserted in center comes out clean. Let stand about 10 minutes before slicing, then serve immediately.

nutrition data