Years ago I made a eggplant and cheese dish from the Vegetarian Epicure. Does anyone have that recipe?

Question

Thanks a bunch.

Answer 1

Is this it?

EGGPLANT CHEESE PIE

This is good served with a fresh fruit salad or a salad of field greens with sliced green apples.
Serves 6


• 4 1/2 cups / 1.3 L eggplant (cut into 1/2-inch / 1-cm cubes)
• 1 medium onion (minced)
• 2 cloves garlic (minced)
In large frypan saute in 1 1/2 tablespoons oil, 2 minutes. Cover and cook until eggplant is soft, about 5 minutes, stirring as needed.

• 1 tablespoon fresh oregano (chopped; or 1 teaspoon dried)
• 1 tablespoon fresh basil (chopped; or 1 teaspoon dried)
Add and salt to taste.

• 1 small zucchini (sliced)
Line bottom and sides of greased 10-inch / 25-cm pie pan with zucchini slices. Spoon eggplant mixture on top.

• 2 cups / 500 ml mozzarella cheese (shredded)
• 2/3 cup / 150 ml evaporated milk
• 1 egg
Combine in a bowl then pour over vegetables. Bake in preheated oven at 375F / 190C for 30 minutes.

Answer 2

There are a grillion eggplant recipes. Here's one that I like.

Eggplant Rollatini

1/2 cup chopped fresh basil
1/4 cup toasted pine nuts
2 pints ricotta cheese
salt and pepper to taste
2 medium eggplants, sliced lengthwise into 1/2-inch
1 tablespoon olive oil
2 cups spaghetti sauce
1/4 cup grated parmesan cheese

Combine basil, pine nuts, ricotta cheese, and salt and pepper to taste in medium size bowl. Place bowl in refrigerator.

Coat eggplant slices lightly with olive oil. Place in large saucepan over medium heat, apply pressure to release moisture from eggplant. Remove eggplant sliced when tender. Allow slices to cool to room temperature.

Spread a dollop of ricotta mixture over eggplant; roll up the slice of eggplant. Spoon marinara sauce over each rollatini and sprinkle with Parmesan cheese.