On Aug 17, 7:04?pm, "Felice Friese" > wrote:
> White eggplant is often overpowered by the tomato sauce that is so suitable
> for regular eggplant. Here's
> a recipe that lets the subtle flavor of the white come through.
>
> WHITE EGGPLANT PIE


With all those strong flavored ingredients you'll never taste any
subtilty, in fact you won't taste any eggplant at all... the best you
can hope for is some eggplant texture... why don't you simply slice
into slabs, brush with mild oil, dust lightly with s n' p, and slap on
the grill until just tender.


> shell for 9-inch pie
> 4 tablespoons butter, separated
> 3 tablespoons diced onion
> 2 garlic cloves, minced
> 2 cups diced red pepper
> 5 cups diced white eggplant
> 1/4 cup water or white wine
> 8 ounces cream cheese
> 5 tablespoons grated Parmesan cheese, separated
> 1 tablespoon lemon juice
> 2 tablespoons chopped fresh basil
> salt and pepper
> 2 large tomatoes, seeded and diced
> 1/4 cup Panko bread crumbs