• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Parmesan-Style Eggplant

  • Recipe Submitted by on

Category: Italian, Vegetables

 Ingredients List

  • 1 lb Eggplant (1 med)
  • 1 tb Olive oil
  • 2 c Cooked pinto beans or
  • Chickp
  • 1 c Sliced or diced onions
  • 1 tb Olive oil
  • 1/2 lb Mushrooms -- sliced
  • 2 Cloves garlic -- minced
  • 2 oz To 4oz soft goat's milk
  • Chee
  • 3 Med zucchini
  • 1 ts Dried oregano
  • 2 c 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. From: "The Allergy Self-Help Cookbook" by Marjorie Hunt
: RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>>

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