*  Exported from  MasterCook  *
 
                          Parmesan-Style Eggplant
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         Eggplant (1 med)
    1      tablespoon    Olive oil
    2      cup           Cooked pinto beans or chickp
    1      cup           Sliced or diced onions
    1      tablespoon    Olive oil
      1/2  pound         Mushrooms -- sliced
    2      Cloves        garlic -- minced
    2      ounce         To 4oz soft goat’s milk chee
    3      Med           zucchini
    1      teaspoon      Dried oregano
    2      cup           Tomato sauce
                         Bread crumbs (optional)
 
 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 min.  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, 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 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 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.
 
 
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