Directions
- 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.
|
