Eggplant Pie #1

• One eggplant, peeled and chopped
• Salt
• 1 TBL butter
• Splash of milk
• 1 egg
• Corn Flakes^TM  
• Cheddar Cheese, shredded

Preheat oven to 350^oF or 180^oC

Boil the eggplant in a pot of salted water until soft, about twenty minutes. Drain off water. Using a potato masher, mash the eggplant into a paste. Add the milk, a couple pinches of salt and two fistfuls of cornflakes crushed in your hands. Stir. Add egg and stir again. Place mixture in glass pie pan and cook twenty minutes until set.

Remove pie from oven. Dot top with bits of the butter. Take two more fistfuls of cornflakes crushed in your hands and cover the top of the pie. Top with shredded cheese and return to oven for ten minutes.

Because Corn Flakes^TM contains a goodly number of industrial food ingredients, the first recipe is not recommended for those with food sensitivities.

Eggplant Pie #2

• One eggplant, peeled and chopped
• Salt
• 1 TBL butter
• Splash of milk
• 1 egg or egg white
• ¼ cup almond flour
• Breadcrumbs
• Cheddar Cheese, shredding

Preheat oven to 350^oF or 180^oC

Boil the eggplant in a pot of salted water until soft, about twenty minutes. Drain off water. Using a potato masher, mash the eggplant into a paste. Add the milk, a couple pinches of salt and the almond flour. Stir. Add egg and stir again. Place mixture in glass pie pan and cook twenty minutes until set.

Remove pie from oven. Dot top with bits of the butter. Cover the top of the pie with a thick layer of breadcrumbs. Top with shredded cheese and return to oven for ten minutes.