Parmesan-Style Eggplant and beans

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Parmesan-Style Eggplant and Beans

 

1 pound eggplant, 1 medium

2 cups cooked pinto beans or chickpeas

1 tablespoon olive oil

2 cloves garlic, minced

3 medium zucchini

2 cups tomato sauce

1 tablespoon olive oil

1 cup sliced or diced onions

1/2 pound mushrooms, sliced

2 ounces to 4 ozs. soft goat's milk cheese

1 teaspoon dried oregano

1 bread crumbs, optional

 

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 minutes Set aside.

Place pinto beans or chick-peas into a bowl or dish.

Mash about half of them with a fork. Set aside.

In a large frying pan, sauté‚the onions in 1t 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.

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 degrees for 45 minutes.

Allow to stand for 10 min before cutting into squares

and serving.

You can assemble the casserole and refrigerate until

ready to bake.

Bake at 350 degrees for 35 minutes. Serves 4 to 6.

 

 

 

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