Recipe 33- Crustless Vegetable Pie

                                                        CRUSTLESS VEGETABLE PIE

1 small eggplant, peeled and cubed
2 medium zucchini, cubed
1 medium onion, chopped
1/4 C oil
4 medium tomatoes, peeled and chopped or 1 pound of whole drained tomatoes
3 eggs
3/4 C Parmesan cheese
1 tablespoon minced parsley
1/2 teaspoon basil
1/2 teaspoon oregano
salt and pepper
1/4 pound mozzarella cheese, thinly sliced or shredded

Saute eggplant, zucchini, and onion in oil until vegetables are softened (About 5 to 10 minutes). Add tomatoes: cover and simmer 20-25 minutes, until mixture is soft. If using canned tomatoes, reduce cooking time to 10 minutes. Transfer to bowl and cool.  Preheat oven to 350 degrees. Beat eggs with 1/4 cup of Parmesan cheese, parsley, basil, and oregano.  Add to vegetables with salt and pepper to taste.  Pour half of mixture into greased 10 inch pan and top with 1/4 cup of cheese. Layer with remaining vegetables and cheese.  Top with mozzarella and bake for 40 to 45 minutes or until cheese is golden brown.

Ratings (out of five)
Difficulty *
Taste ****

I served to my family for dinner last week and it was well received. It was nice to a veggie meal.

I found this recipe in my mother's recipe folder.  My mother must have requested a copy of the recipe after watching Mr. Food on Channel 9 WOR-TV because the recipe has Mr Food and WOR-TV's logo on it. There is a note written on the top of the recipe from my sister Patty Callaghan Sanders that says "Mommy-Happy Cooking! Patty"