Thursday, November 26, 2009

Eggplant Pie

1 cup cooked grits/polenta
3 tbs olive oil
1 1/2- 2 lb eggplant
1 clove minced garlic
1/2 cup breadcrumbs
1 small chopped onion
3 tbs cornstarch
7 oz can of mushrooms
1 tsp baking soda
1 tsp salt
2 cups of shredded mozzarella cheese
Grease 9 inch deep dish pie pan with 1 tbs olive oil, press in cooked grits, peel eggplant, slice into chunks, place chunks in sauce pan and just cover with water. Cook on low heat until soft, about 15 minutes. In a skillet, heat 2 tbs olive oil and sauté onion and garlic. Mash eggplant, mix in cornstarch until smooth. stir in backing soda, garlic, onion, mushrooms, salt and breadcrumbs. Spoon onto crust, top with cheese. Bake 350F for 25 minutes.

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