1 9-inch deep dish prepared pie crust
1/3 cup olive oil
1 small onion, finely chopped
2 cups cubed eggplant (about 1/2 of a small eggplant)
1 14.5-ounce canned Petite Diced Tomatoes (drained)
2 tablespoons Daregal Fresh Frozen Parsley
1/2 teaspoon Daregal Fresh Frozen Basil
3/4 cup half and half
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
In a large skillet over medium heat, saute onion and eggplant in olive oil about 5 to 10 minutes or until fork tender.
Add tomatoes, parsley and basil; cook about 5 minutes longer.
Heat oven to 400 degrees F.
Pour tomato mixture into prepared pie shell
In a medium bowl, mix cream, eggs, cheese and salt.
Pour egg mixture over tomato mixture in pie shell.
Bake for 25 to 30 minutes until knife inserted in the center comes out clean
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