Title: Eggplant Parmesan
Categories: Italian
Yield: 4 Servings
1 lg Eggplant; unpeeled
28 oz Can diced tomatoes
1 Onion; diced
1 Green pepper; diced
1 c Corn meal or whole wheat
-flour
Oil; for frying
3/4 c Parmesan or cheddar cheese
Oregano
Basil
Cumin
Celery seed
Tofu cake; crumbled
-(optional)
Slice eggplant into 1/2" slices. Dip slices into water, then info corn
meal, and saute both sides until tender. Add oil to prevent burning.
Saute onion and green pepper until onions are transparent. Stir in
tomatoes, seasonings, and optional crumbled tofu. Simmer 5 to 10
minutes. Layer eggplant into pan and spoon mixture over it and then
add the cheese and allow to melt. Mmmmm!
