Ingredients
2
small eggplants (about 1 lb each), peeled, cut into 3/4-inch pieces
1
cup shredded smoked Gouda cheese (4 oz)
1/2
cup ricotta cheese
1/4
cup fine soft bread crumbs
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/2
teaspoon salt
1/8
teaspoon pepper
1
clove garlic, finely chopped
3
eggs, beaten
Preparation
Heat oven to 350°F. Grease 9-inch pie plate with shortening. In 3-quart saucepan, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place eggplant in steamer basket. Cover tightly; heat to boiling. Reduce heat; steam 5 to 7 minutes or until tender.
In large bowl, place eggplant; mash with fork. Stir in 3/4 cup of the Gouda cheese and the remaining ingredients. Spoon mixture into pie plate. Sprinkle with remaining 1/4 cup Gouda cheese.
Bake uncovered about 30 minutes or until knife inserted in center comes out clean.
