Aubergine Mediteranean au Parmesan

[Guest guest]

HI all....

 

I had to try a fancy name,....so shoot me......but I made this recipe

up on Saturday for my husband and some friends of ours, and they love

it!

 

I have to write it down before I forget totally what I did.

It takes a bit of time, but it is really yummy, and is also vegetarian

and healthy.

 

So, the English version: Leslie's Mediteranian Eggplant With Parmesian

 

Veggies & Tofu for Grilling:

1 eggplant sliced in 1/2 inch rounds

1 block tofu, frozen then thawed, sliced in 1/4 inch slices

1 green pepper sliced in long wedges

1 red pepper sliced in long wedges

15-20 button mushrooms

 

Marinade:

1/2 cup olive oil

3-4 garlic cloves, chopped

1/2 c. balsamic vinegar

pepper and salt to taste

 

2 Cups long-grain brown rice, cooked in veggie broth

1 large can Meditteranian Tomato Sauce

2 cups cottage cheese

Parmesan cheese, grated

 

In morning, mix marinade (you can add any spicing you wish)and spread

evenly in a long glass cooking pan.

Place eggplant slices, tofu slices, pepper wedges and mushrooms into

pan and turn to coat all evenly with marinade. Cover.

Place in fridge, but turn every 1/2 hour to 1 hour to be sure that all

veggies and tofu are well marinated.

 

Cook Long grain Brown rice in veggie broth. You can do this in the

morning while cutting up all the veggies, then let the rice cool in

the fridge also.

 

About 2 hours before serving time:

 

Remove the veggies and tofu from marinade and place onto hot grill,

cooking till browned on both sides. When done, slice the pepper wedges

into chunks, the eggplant rounds into cubes, and the tofu into strips.

 

Heat oven to 350 F. Rinse the glass pan that the veggies were

marinated in, and spray with Pam. Then spread a little bit of tomato

sauce on the bottom of the pan, top with a layer of eggplant, tofu

slices, pepper chunks, & sprinkle a few mushrooms on top. Spread 1/2

the cottage cheese over this, add a layer of rice, and top with a

layer of tomato sauce.

Repeat layers a second time, and this should use up all the

ingredients. The tomato sauce should be on top. Sprinkle the Parmesan

cheese on the top. Bake for about 45 minutes.

 

Serve with a crunchy salad, or peeled, sliced cucumbers.

 

Cheers,

Leslie in Calgary, Alberta, Canada