TZUTC: -0800
MSGID: 35532.fidonet_cooking@1:105/500 2ddc000e
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Baked Eggplant
 Categories: Casseroles, Italian, Vegetarian
      Yield: 4 Servings
 
      1 lg Eggplant; sliced 1/4" thick
      1 tb Olive oil -OR-
    1/4 c  Water
      1 sm Onion; minced
      3 cl Garlic; minced
      4 oz White mushrooms;
           - finely chopped
     28 oz Can crushed tomatoes
      2 tb Fresh parsley; minced
      1 tb Fresh basil; minced -OR-
  1 1/2 ts Dried basil
      1 ts Fresh oregano; minced -OR-
    1/2 ts Dried oregano
           Salt
           Black pepper; freshly ground
    1/4 c  Gomasio or Parma-zen
 
  Preheat the oven to 375?F. Lightly oil a baking sheet. Place the
  eggplant slices in a single layer on the baking sheet and bake until
  tender, 12 to 15 minutes, turning once. Remove from the oven and set
  aside. Leave the oven on.
  
  Heat the olive oil or water in a large skillet over medium heat. Add
  the onion & garlic and cook until softened, about 5 minutes. Add the
  mushrooms and cook until softened, about 3 minutes, then stir in the
  tomatoes, herbs, and salt & pepper to taste. Simmer for 10 minutes to
  blend the flavors.
  
  Spoon a layer of the tomato sauce over the botom of a 2-1/2 qt baking
  dish. Top with a layer of eggplant slices and sprinkle with a small
  amount of the gomasio. Continue layering until all of the eggplant
  slices are used. To finish, top with a layer of the sauce and
  sprinkle with the remaining gomasio. Bake until hot and bubbly, about
  40 minutes. Let rest for 5 minutes before serving.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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