INGREDIENTS

INSTRUCTIONS

Sprinkle eggplant slices with the 1 t salt and place in a colander. Set
aside to drain for 20-30 minutes. Rinse well and pat dry. In a large
skillet, heat 2 t of the oil over medium heat. Add about a third of the
eggplant slices and cook 3-4 minutes, turning once, until slices are
lightly browned. Remove and repeat twice more until all eggplant is cooked.
**(Note: I just brushed the eggplant with a bit of olive oil and broied in
my toaster oven, about 3-4 min each side. Worked fine)** Cool the slices
slightly and cut into 1 inch cubes. Transfer cubes to a 3 qt casserole
(spray w/non-stick coating)
Add remaining 2 t oil to skillet and cook zucchini and onion for 7-8
minutes, stirring occasionally, until just tender. Add to eggplant in
casserole. Combine lemon peel, lemon juice, basil, garlic, the 1/4 t salt
and pepper. Add to casserole mixture, stirring gently just unitl combined.
Bake, covered, in a 350 oven for 30 munutes or until heated through. ***(I
gave it about 10 minutes on 70% power in the microwave - I live in Orlando,
and the oven ain't going on until Thanksgiving!) *** Stir in parsely. Note:
the recipe calls to serve over couscous, but it will work over anything you
like. I didn't have enough couscous, so I made orzo pasta; rice would work
very well, too.
Sprinkle with Parmesan and serve
I find that if I spray my pans with olive oil Pam, I can cut the amount of
oil called for in most sauteing recipes by half easily. I totally forgot
about the Parmesan when I served this, and it was fine, and even less fat.
busted by sooz
Posted to recipelu-digest Volume 01 Number 168 by James and Susan Kirkland
<kirkland@gj.net> on Oct 26, 1997

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