 | | Eggplant Custard Bake |
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1 1/2 lb. eggplant, sliced 1/2 inch
thick, peeled (optional)
2 eggs
1 c. milk
Dash of salt
Dash of pepper
1/3 c. minced onion
2 cloves garlic, minced
1 or 2 lg. carrots, grated
1 tbsp. oil
1 tsp. basil
1/2 tsp. salt
2 c. tomato sauce
1/2 c. sesame seeds
1/2 c. Mozzarella cheese, grated
Arrange eggplant in greased 9x13 inch baking dish. Beat eggs, milk, salt, and pepper until smooth. Pour over eggplant. Bake at 375 degrees for 25 minutes or until firm. While a custard bakes, saut? onion, garlic and carrots in oil for 5 minutes. Add basil, oregano, salt, and tomato sauce. Simmer 10 minutes. Pour sauce over eggplant custard. Sprinkle with seeds and cheese. Boil or return to hot oven until top is lightly browned. |
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