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Name: Transylvanian Eggplant Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 c Onions chopped; 3/4 ts Dried thyme; 4 1/2 c Cooked brown rice; 1/4 c Fresh Lemon Juice; 1/2 c Bread crumbs; Chopped fresh parsley; 4 c Mushrooms sliced; Salt; 2 md Eggplants, cut crosswise; 1/4 c Chopped fresh parsley; 1 ts Sweet hungarian paprika; 4 Fresh tomatoes, chopped; 1 1/2 ts Dried marjoram; Red bell pepper slivers; 4 Eggs, well beaten; 2/3 c Pine nuts ground; 3 tb Veg. oil; 2 tb Pine nuts; 2 2-3 Tbl. veg. oil or butter

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INGREDIENTS

2 c Onions ; chopped
3/4 ts Dried thyme
4 1/2 c Cooked brown rice
1/4 c Fresh Lemon Juice
1/2 c Bread crumbs
Chopped fresh parsley
4 c Mushrooms ; sliced
Salt
2 md Eggplants, cut crosswise
1/4 c Chopped fresh parsley
1 ts Sweet hungarian paprika
4 Fresh tomatoes, chopped
1 1/2 ts Dried marjoram
Red bell pepper slivers
4 Eggs, well beaten
2/3 c Pine nuts ground
3 tb Veg. oil
2 tb Pine nuts
2 2-3 Tbl. veg. oil or butter

INSTRUCTIONS

Place the eggplant slices on an oiled baking sheet, salt them lightly, and cover them with aluminum foil. Bake at 400-F. until tender, 20 to 25 minutes. Lower oven to 350. Meanwhile, saute the onions in the oil until translucent. Add the mushrooms and continue to cook,covered, on medium heat until the mushrooms have released their juices and become soft. Stir in the tomatoes, marjoram, thyme, paprika, salt and black pepper.Cover and simmer for 5 minutes. Remove from the heat and drain off most of the juice. Set aside. Combine the rice, lemon juice, parsley, and pine nuts. To assemble the casserole, oil a 9x13x2 1/2-inch baking dish. Spread half the rice mixture on the bottom and cover with half the eggplant slices. Spoon half the sauteed vegetables on top of the eggplant layer. Repeat this process using the remaining rice, eggplant, and vegetables. Pour the eggs evenly over the top of the casserole so that they drizzle down into it. Combine the breadcrumbs and nuts and saute them on low heat in the oil or butter for about 4 minutes, stirring constantly. Top the casserole with the nut mixture and bake it, covered, at 350, for about 30 minutes. Then uncover and bake for 10 minutes until the top is crisp and the casserole still moist. Garnish with parsley and peppers. From Sundays at Moosewood Restaurant By The Moosewood Collective Transylvanian Eggplant Casserole File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Transylvanian Eggplant Casserole

2 c Onions chopped
3/4 ts Dried thyme
4 1/2 c Cooked brown rice
1/4 c Fresh Lemon Juice
1/2 c Bread crumbs
 Chopped fresh parsley
4 c Mushrooms sliced
 Salt
2 md Eggplants, cut crosswise
1/4 c Chopped fresh parsley
1 ts Sweet hungarian paprika
4 Fresh tomatoes, chopped
1 1/2 ts Dried marjoram
 Red bell pepper slivers
4 Eggs, well beaten
2/3 c Pine nuts ground
3 tb Veg. oil
2 tb Pine nuts
2 2-3 Tbl. veg. oil or butter

Place the eggplant slices on an oiled baking sheet, salt them lightly, and  cover them with aluminum foil. Bake at 400-F. until tender, 20 to 25  minutes. Lower oven to 350. Meanwhile, saute the onions in the oil until  translucent. Add the mushrooms and continue to cook,covered, on medium heat  until the mushrooms have released their juices and become soft. Stir in the  tomatoes, marjoram, thyme, paprika, salt and black pepper.Cover and simmer  for 5 minutes. Remove from the heat and drain off most of the juice. Set  aside. Combine the rice, lemon juice, parsley, and pine nuts. To assemble  the casserole, oil a 9x13x2 1/2-inch baking dish. Spread half the rice  mixture on the bottom and cover with half the eggplant slices. Spoon half  the sauteed vegetables on top of the eggplant layer. Repeat this process  using the remaining rice, eggplant, and vegetables. Pour the eggs evenly  over the top of the casserole so that they drizzle down into it. Combine  the breadcrumbs and nuts and saute them on low heat in the oil or butter  for about 4 minutes, stirring constantly. Top the casserole with the nut  mixture and bake it, covered, at 350, for about 30 minutes. Then uncover  and bake for 10 minutes until the top is crisp and the casserole still  moist. Garnish with parsley and peppers. From Sundays at Moosewood  Restaurant By The Moosewood Collective Transylvanian Eggplant Casserole    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (2380g)
Recipe Makes: 1 Servings

Calories: 3388
Calories from Fat: 732 (22%)

Amt Per Serving		% DV

	Total Fat 81.4g	108 %
	Saturated Fat 11g	55 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 23.7g
Cholesterol 4.2mg		1 %
Sodium 7447.6mg		257 %
Potassium 3821mg		101 %
Total Carbohydrate 575.3g		169 %
	Dietary Fiber 52.7g	211 %
	Sugars, other 522.6g
Protein 98.1g		140 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3388

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