Ingredients Jump to Instructions ↓

  1. 1/2 cup all-purpose flour

  2. 1/4 cup whole wheat flour

  3. 1/4 cup cornmeal

  4. 2 tablespoons grated Parmesan cheese

  5. 1/2 teaspoon salt

  6. 1/8 teaspoon cayenne pepper

  7. 1/4 cup cold butter, cubed

  8. 3 to 4 tablespoons cold water FILLING:

  9. 1/2 cup thinly sliced green onions

  10. 2 garlic cloves, minced

  11. 1 tablespoon olive oil

  12. 5 slices peeled eggplant (3-1/2 inches x 1/4 inch)

  13. 2 tablespoons grated Parmesan cheese, divided

  14. 1 small tomato, cut into 1/4-inch slices

  15. 3 green pepper rings

  16. 3 sweet red pepper rings

  17. 1/2 cup frozen corn

  18. 2 eggs, lightly beaten

  19. 2/3 cup fat-free evaporated milk

  20. 3/4 teaspoon salt

  21. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the first six ingredients. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for at least 30 minutes. Roll out pastry to fit a 9-in. tart pan with removable bottom. Transfer pastry to pan; trim even with edge of pan. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. In a large nonstick skillet coated with cooking spray, cook onions and garlic in oil for 2 minutes. Add eggplant; cook for 4-5 minutes or until softened. Cool for 5 minutes. Spoon into crust. Sprinkle with 1 tablespoon Parmesan cheese. Top with tomato slices and pepper rings. Sprinkle with corn. In a small bowl, whisk the eggs, milk, salt and pepper; pour over vegetables. Sprinkle with remaining Parmesan cheese. Bake at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 6 servings.


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