Spinach Cheese Pie and Eggplant Au Gratin

The day before going on bed rest, I decided to do some cooking. Probably not a wise decision considering that means that I am standing up in my kitchen for a pretty long period of time. But, hey, I didn't know! haha I made these two casseroles, because I had a bag of spinach and 3 egglplants that were gonna go bad if I didn't cook them! I had never made these before, but I'm glad that I did, because both Hart and I thought they were tasty! Sorry... no pictures. I didn't know we would like them so much!

Spinach Cheese Pie

1 lb. fresh (or 10 oz. frozen) spinach
5 eggs
3 cups shredded cheese
1/2 lb mushrooms, sliced
1 teaspoon vegetable seasoning (I used Mrs. Dash table blend! I didn't have this!)
1 tablespoon minced green pepper & onion (Um... I used like a whole bell pepper and like half an onion... I think more is better!)

Wash spinach well and chop in a food processor or by hand (if using frozen spinach thaw and squeeze fairly dry). Beat eggs well with seasonings. Add spinach, cheese, and mushrooms. Mix together and poor into a 9 inch pie pan thats been oiled. Bake 25 minutes at 350 degrees or until top begins to brown. (It took longer in my oven, like maybe 45 minutes, but I have an older oven).

This got an "Oooooooh, MAN, this is gooood!" from my 22 year old brother!

Eggplant Au Gratin (Recipe from NE Pres's Divine Dining p.164)

2 lg. eggplant
2 lg. onions, chopped
2 T. butter (I used olive oil instead).
2 eggs, well beaten
3 c. grated cheese
1/4 tsp. salt
1/4 tsp. pepper
3 T. butter
1 c. Ritz cracker crumbs

Peel and slice eggplant. Cook in boiling, salted water until tender, drain well and mash. Saute onions in melted butter/olive oil until tender. Combine eggplant, onions, eggs, cheese, salt and pepper. Melt 3 T. butter and combine with cracker crumbs. (I put cracker crumbs on top of mixture and poured butter over the top!) Put eggplant in 2 quart casserole dish and top with crumbs. Bake at 350 degrees for 40 minutes. Serves 6.

Hart really liked these!