Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Eggplant (1 md)
1 tb Olive oil
2 c Cooked pinto beans or chickpeas
1 c Onions -- sliced or diced
1 tb Olive oil
1/2 lb Mushrooms -- sliced
2 cl Garlic -- minced
2 oz Soft goat's milk cheese --
- up to 4 oz
3 md 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.
Peel and slice the eggplant lengthwise into 1/4 to 1/2" slabs. Brush
both sides of all pieces with olive oil. Arrange in 9x13" dish or a
cookie sheet. Bake at 400°F for 15 minutes. Set aside.
Place pinto beans or chickpeas into a bowl or dish. Mash about half
of them with a fork. Set aside.
In a large frying pan, saute the onions in 1 tb oil until soft. Add
the mushrooms and garlic. Cook until the liquid that the mushrooms
have released has evaporated. Set aside.
Crumble the cheese, set aside. Slice the zucchini lengthwise into
1/4" slabs. Steam for 7 minutes, then drain on a cotton towel. 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. 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 and crumbs.
Bake at 350°F for 45 minutes. Allow to stand for 10 minutes before
cutting into squares and serving.
You can assemble the casserole and refrigerate until ready to bake.
If you omit the cheese, serve with a nut or seed dessert for added
protein.
