1 small onion
4 oz. mushrooms, chopped coarse
1 garlic clove minced
2 tbsp butter
1 tsp basil
1 tsp oregano
3/4 c. milk or cream
1 cup seasoned eggplant puree
1/4 c, grated parm. or romano cheese
2 tbsp tomato paste
pepper to taste
a grating of fresh nutmeg
about 1/4 c. tomato sauce
grated cheese–parm and or mozzarella
Preheat the oven to 375. Have the pre-baked crust ready
Saute the onion, mushrooms and garlic in butter. Add the basil and oregano and saute for a few minutes more. Let cool slightly.
Place this in a blender or food processor along with the eggs, milk or cream, seasoned eggplant puree, grated cheese, tomato paste, salt, pepper and nutmeg. Puree then pour this mixture into the prebaked crust and bake for 40 minutes, or until a knife inserted into the center of the pie comes out clean.
Spread a thin layer of tomato sauce over the surface of the pie, sprinkle with cheese and return to oven for 5 minutes to allow the cheese to melt.
Make a 9-10 inch quiche.
Second pie, used too much tomato sauce which made the filling soft, tasted fine but not as pretty not did it hold together.