• 2 eggplants, washed but not peeled
• Salt
• Olive oil
• 2 cups of tomato sauce
• 1 pound mozzarella cheese
• 1/4 parmesan cheese, grated

• Preheat oven to broil.
  
  
• Cut eggplant into 3/4 inch slices.
  
  
• Brush with olive oil and brown eggplant on both sides under broiler.
  
  
• Change oven setting to 350 degrees.
  
  
• In an oven proof dish, place a thin layer the ingredients in the following order, from bottom to top:
  
  1. Tomato sauce
  2. Eggplant slices
  3. Tomato sauce
  4. Mozzarella cheese
  5. Parmesan cheese
  
  Repeat layers 1 through 5.
  
  
• Cover dish with aluminum foil and bake in 350 degree oven for 30 minutes or until the cheese has bubbly and melted.

• 1 medium onion, chopped
• 1 tablespoons of all purpose flour
• 4 medium sized eggs
• 1/2 teaspoon dry mustard
• 1 cup milk
• 1/4 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1 cup shredded Cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese

• Preheat oven to 350 degrees.
  
  
• Mix together all of the cheeses, flour and onion and spread into greased quiche dish.
  
  
• Slightly beat eggs. Beat in milk, Worcestershire sauce, salt and mustard and pour into the quiche dish over the cheese mixture.
  
  
• Bake for approximately 40 minutes, or until eggs are set and pie has begun to brown on top.
  
  Serve with a green salad with an interesting home made salad dressing for an inexpensive meal. If your family is watching their calories you can use low fat cheese.
  
  

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