{"id":1578,"date":"2010-03-08T07:32:14","date_gmt":"2010-03-08T15:32:14","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1578"},"modified":"2010-03-08T07:32:14","modified_gmt":"2010-03-08T15:32:14","slug":"eggplant-cheese-pie-with-zucchini-crust-2","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1578","title":{"rendered":"Eggplant-Cheese Pie with Zucchini Crust"},"content":{"rendered":"<p><strong>from <em>Jane Brody\u2019s Good Food Book<\/em><\/strong><\/p>\n<p>The pie can be prepared in advance for baking.<\/p>\n<p>1-\u00bd TBSP butter<\/p>\n<p>1 med. onion chopped (about \u00bd cup)<\/p>\n<p>2 cloves garlic, minced<\/p>\n<p>1 lb. eggplant, cut into \u00bd\u201d cubes (about 4 \u00bd cup)<\/p>\n<p>\u00bd tsp salt, or to taste<\/p>\n<p>\u00be tsp oregano<\/p>\n<p>\u00be tsp dried basil (or 1 \u00bd tsp fresh basil, chopped)<\/p>\n<p>dash or 2 cayenne<\/p>\n<p>1 small zucchini, sliced<\/p>\n<p>2\/3 cup evaporated milk<\/p>\n<p>1 egg (can omit yolk if you prefer)<\/p>\n<p>8oz. part-skim mozzarella, grated (about 2 cups)<\/p>\n<p>Preheat oven to 375F.<\/p>\n<p>In a large skillet, melt butter and saut\u00e9 onion, garlic, and eggplant for 2 min.<\/p>\n<p>Cover the skillet and continue cooking the vegetables for about 5 min. or until the eggplant is soft, stirring the mixture a few times.<\/p>\n<p>Add the salt, oregano, basil, and cayenne, and stir well.<\/p>\n<p>Line the bottom and sides of a greased 10\u201d pie plate with the zucchini slices.<\/p>\n<p>Carefully spoon the eggplant mixture over them.<\/p>\n<p>In a bowl, combine the evaporated milk, egg, and cheese. Pour over the vegetables.<\/p>\n<p>Bake for 30 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>from Jane Brody\u2019s Good Food Book The pie can be prepared in advance for baking. 1-\u00bd TBSP butter 1 med. onion chopped (about \u00bd cup) 2 cloves garlic, minced 1 lb. eggplant, cut into \u00bd\u201d cubes (about 4 \u00bd cup) \u00bd tsp salt, or to taste \u00be tsp oregano \u00be tsp dried basil (or 1&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":174,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1578","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1578","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1578"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1578\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/174"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1578"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}