Crustless Eggplant Quiche

1 eggplant, peeled and dicedd

1 17 oz. can tomatoes, drained (save 1/2 C. juice) and chopped

1 onion, finely chopped

1/2 C. sliced fresh mushrooms

1/2 C. grated Parmesan cheese

1/2 C. grated Romano cheese

1/4 C. crumbed feta cheese

4 eggs, slightly beaten

1/2 t. salt

1/8 t. pepper

1/4 t. each dried basil, oregano and parsley

3 cloves garlic

Preheat oven to 375°F. Simmer onions, eggplant, mushrooms and tomato juice for about 10 minutes. Add spices and tomatoes and cook until most of the liquid has evaporated.

Remove from heat and let cool slightly. Stir in cheeses, mix well, then add eggs. (Make sure you add the cheeses first to cool the vegetables before adding eggs). Mix remaining ingredients, then pour into a 9-inch pie plate that’s been sprayed with vegetable oil.

Bake for about 35 minutes or until knife inserted in center comes out clean. Let stand about 10 minutes before slicing, then serve immediately.

Serves 4.