Italian Parmesan Eggplant Recipe

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Italian Parmesan Eggplant

  • 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 9×13″ 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 9×13″ 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.
  • 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 9×13″ 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 9×13″ 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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