Dairy (non-meat) entree or appetizer. Great with salad.

Ingredients

2	lbs eggplant
1	bell pepper
1	large onion
4	eggs
1	tomato
1	tbsp tomato paste
1	clove garlic
2	oz mozzarella
2	oz cheddar cheese
1/2	tsp salt
1	tbsp olive oil

Directions

1. slice eggplant and saute lightly with olive oil.
   
   
2. slice onion and bell pepper and saute as finishing eggplant.
   
   
3. spray a large pan with no-cal oil spray.
   
   
4. slice tomatoes and lay at bottom.
   
   
5. lay out half of the sauteed veggies on top of sliced tomatoes.
   
   
6. Heat oven to 370.
   
   
7. Blend eggs, tomato paste, garlic clove, cheese and seasoning. spoon half of it on layer of veggies.
   
   
8. lay out the rest of sauteed veggies, cover with the rest of the blended sauce.
   
   
9. bake covered for 30 min, uncovered for 15.
   
   

Categories

First Course, Mediterranean, Advance, Kosher

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in dietary fiber High in phosphorus High in selenium High in vitamin A Very high in vitamin C

Bad points High in saturated fat Very high in cholesterol