Super Veggie Pie

A week or so ago, a friend of mine commented on some of the recipes that can be found here in my blog and to be quite honest, her comments were wonderful. Tameva, if you're reading this, thank you for all the kind words.

Anyway, there was one thing Ms. Tameva LeFay asked, and that was if I had any recipes for Thai eggplant. Sadly, I don't. I do however have a great recipe I've based on one found in my grandma's Bisquick cookbook. A nudge here, a tweak there, a dash of this and a dash of that, and I think I've come up with something truly wonderful.

Super Veggie Pie

• 1 package (10 oz) frozen chopped spinach
• 3 cups chopped zucchini
• 3 oz. chopped eggplant
• 1/2 of a large white onion, chopped (you can use the rest in another dish, just keep the other half in a sealed container so the onion doesn't give a little oniony taste to the other foods in your refrigerator)
• 1/2 cup grated Parmesan cheese
• 2 1/4 cups milk
• 1 1/4 cup Bisquick baking mix
• 4 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Salsa (optional)

1. Heat oven to 400*F
2. Grease a 10" baking dish with your favorite non-stick spray
3. Add the spinach, zucchini, onion and eggplant and sprinkle with the Parmesan cheese
4. Beat the remaining ingredients (IE the milk, eggs, Bisquick, salt, and pepper) together until smooth
5. Pour into baking dish over the vegetables and bake until a knife inserted into the center comes out clean (about 30 minutes)
6. Let cool for 5 minutes before serving

This recipe makes six, chock full of vegetable goodness, servings that you and you dinner companion(s) will simply adore, and remember, as always; "Eat and enjoy".