| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Vegetarian |
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
To large eggplant |
| 1 |
|
Egg; beaten |
| 1/2 |
c |
Falafel mix |
|
|
Olive oil |
| 1 |
cn |
Tomato sauce (preferably chunky) |
|
|
Chopped oregano; garlic, and optional other Italian herbs |
| 1 |
c |
Grated mozzarella cheese |
| 1/2 |
c |
Parmesan cheese |
INSTRUCTIONS
I invented this variation on eggplant Parmesan last night. The basic recipe
is from the Vegetarian Epicure Book 2. The use of falafel rather than
breadcrumbs adds a really nice spicy flavor.
Heat frying pan with generous amount of olive oil; preheat oven to 400 F.
Slice washed eggplant crossways into rounds about 1/2 inch thick and dip
first into egg and then into falafel mix. Place eggplant slices in frying
pan a few at a time and fry till browned on both sides. You may have to add
more olive oil.
After all slices are fried, put them in a baking dish (works best if the
eggplant slices all fit on the bottom layer, but can be done in more layers
if you take more baking time). Spread mozzarella over the eggplant. Mix
garlic, oregano & other herbs with the tomato sauce; spread tomato sauce
over the mozzarella and eggplant. Finally, sprinkle the sauce with Parmesan
cheese. Bake 15-20 minutes.
From: ellene@microsoft.UUCP (Ellen Mitsue Eades) Posted to JEWISH-FOOD
digest V97 #240 by jefffree@eskimo.com on Aug 28, 1997
A Message from our Provider:
“Better to face the truth now, than after death”