Parmesan-Style Eggplant

Parmesan-Style Eggplant Ingredients

1 lb Eggplant (1 med)	2 Cloves garlic -- minced
1 tb Olive oil	Chee
2 c Cooked pinto beans or	3 Med zucchini
Chickp	1 ts Dried oregano
1 c Sliced or diced onions	2 c Tomato sauce
1 tb Olive oil	Bread crumbs (optional)
1/2 lb Mushrooms -- sliced

Instructions for Parmesan-Style Eggplant

Heres a vegetarian main dish that I quite liked. Granted, its not the melanzana parmasana I enjoyed in Naples it is quite tasty on its own merits. Note: My variations are in (). TM- I enjoyed this recipes. Will try it with the bread crumbs next time. (Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min. Set aside. Place pinto beans or chick-peas (I used the chick peas, next time Id mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside. In a large frying pan, saute the onions in 1T oil until soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook until the liquid that the mushrooms have released has evaporated. Set aside. Crumble the cheese, set aside. (I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge.) Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside. To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans. Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time Ill try it with just oregano as suggested.) Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45 min. Allow to stand for 10 min before cutting into squares and serving. Note: You can assemble the casserole and refrigerate until ready to bake. Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed dessert for added protein. From: "The Allergy Self-Help Cookbook" by Marjorie Hunt Jones. : RECIPE CLIPPED by Michael Prothro <<>> Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Main Ingredient: VegetablesCuisine: Uncategorized

More like this...

Big Green Eggplant Parmesan

Eggplant Parmesan Lasagna

Easy Eggplant Parmesan

Eggplant Parmesan

Calcium-Rich: Microwave Eggplant Parmesan

Ingredient Insight - look inside this recipe

Beans	Bread crumbs	Eggplant	Garlic
Mushroom	Olive Oil	Onion	Oregano
Tomato	Zucchini

Vegetables Italian Bean Bread Crumb Mushrooms Olive oil Onion Oregano Garlic Tomato

for flavor and categorization

Recent searches:   scones sour   grilled drunken chicken   deep fried perch   worcester   soup cauliflower cheesy   sauce cream mushroom sherried breast chicken sauteed   bean butter   chicken breast tomato beans   egg white   fruits tarts   swiss   old fashioned spice cake   hor   soozs salmon patties   banana butter carrot   ginger cordial   cobbler   pork chops smoked   egg cheddar bacon   garlic zucchini tomato