Parmesan-Style Eggplant

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Serving Size : 6 servings.
Category : Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound eggplant -- (1 med)
2 cups cooked pinto beans or chickp
1 tablespoon olive oil
2 cloves garlic -- minced
3 medium zucchini
2 cups tomato sauce
1 tablespoon olive oil
1 cup sliced or diced onions
1/2 pound mushrooms -- sliced
2 ounces to 4oz soft goat's milk chee
1 teaspoon dried oregano
1 bread crumbs -- (optional)



Ready, set, cook!



Here's a vegetarian main dish that I quite liked. Granted, it's not
the melanzana parmasana I enjoyed in Naples it is quite tasty on it's
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 minutes Set aside. Place pinto beans or chick-peas (I
used the chick peas, next time I'd 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,
sauté?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 I'll 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 minutes 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 minutes If
you omit the cheese, serve with a nut or seed dessert for added
protein.