Eggplant Cheese Puff Pie

Eggplant Cheese Puff Pie

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Similar Recipes:

Recent Comments

Check out these recipes from our Pumpkin Patch.

Add a little RETRO to your Christmas…

The above items are available on Amazon.

Our Most Recent Recipes

Chili Egg Puff
Other
Tony

Chili Egg Puff

A vintage recipe card for Chili Egg Puff made with eggs, flour, baking powder, small curd cottage cheese, jack cheese, butter, and green chilies.

Read More »
Crustless Garden Quiche
Other
Tony

Crustless Garden Quiche

A vintage clipped recipe for a Crustless Garden Quiche made with eggs, flour, soda, salt, cottage cheese, cheese, onion, peppers, green onions, and parsley.

Read More »