Eggplant

Austin Acres Creamy Eggplant Pie

1-2 potatoes, thinly sliced
4 Tbls. Butter
3 Tbls. Onion, diced
2 garlic cloves, minced
1 C. sweet red peppers, diced
1 C. green peppers, diced
5 C. eggplant, peeled & diced
¼ C. water
8 oz. cream cheese, cut into cubes
5 Tbls. parmesan, grated
1 Tbls. lemon juice
2 Tbls. fresh basil
salt & pepper
2 large tomatoes, sliced
½ C. oatmeal, coarsely ground
¼ C. nuts, coarsely ground

Preheat oven to 350.

In large sauté pan, melt 2 tblsp. butter and sauté the onion, garlic and peppers until onion is limp, about 5 minutes.  Add eggplant & water.  Cover and cook 5 minutes, stirring occasionally.  Add cream cheese, cook until cheese melts.  Stir in 2 tblsp. parmesan, lemon juice and basil.  Season to taste with salt & pepper.

Line bottom & sides of 10 inch pie plate with sliced potatoes to form a “crust”.  Spoon half of the eggplant mixture into the pan.  Cover with tomato slices.  Spoon in remaining eggplant mixture.

Mix oatmeal, nuts and the remaining butter and parmesan together.  Sprinkle topping over pie.  Bake 40 minutes, serve hot.