Crustless Eggplant Quiche

Directions

Soak eggplant in salt water for 30 minutes.

This step is optional.

Rinse and drain.

Sauté onions, mushrooms, in tomato juice until tender.

Add eggplant, spices, and slightly mashed tomatoes and simmer until eggplant is tender and most of the liquid has evaporated.

Remove from stove, stir lightly beaten eggs and cheddar cheese into eggplant mixture.

Pour into 9 inch quiche pan which has been sprayed with a pan-coating.

Bake at 375℉ (190℃) for 25 to 35 minutes or until knife inserted comes out clean.

Let set 5 to 10 minutes before serving.

Sprinkle parmesan cheese over top before baking if desired.