Ingredients
8-ounce can crescent rolls
1 large eggplant, sliced
2 tablespoons butter
2 eggs, separated
1 1/2 cup sour cream
1 teaspoon salt
2 tablespoons flour
2 tablespoons chives
1/8 teaspoon pepper
1/4 teaspoon cream of tartar
2 tablespoons grated Parmesan
2 tablespoons breadcrumbs
Method
Preheat over to 400-degrees. Saute eggplant in butter. Beat yolks slightly, add sour cream, salt, flour, chives, and pepper. In a large bowl beat whites with cream of tartar at high speed, until stiff but not dry. Fold into sour cream mixture.
Separate dough into 8 triangles; place in an ungreased 9-inch pie pan – press around to form a crust. Place half eggplant on curst and half sour cream mixture over it. Top with eggplant and then the rest of the sour cream mixture. Combine cheese and crumbs, sprinkle over mixture.
Bake at 400-degrees for 10 minutes. Reduce temperature to 325 and bake for 40-50 minutes, or until knife inserted in center comes out clean.
Makes 6 servings.
One Response
This eggplant recipe sounds absolutely wonderfully delicious