INGREDIENTS

INSTRUCTIONS

Here's a vegetarian main dish that I quite liked.  Granted, it's not
the melanzana parmasana I enjoyed in Naples it is quite tasty on it's
own merits. Note: My variations are in (). TM- I enjoyed this  recipes.
Will try it with the bread crumbs next time. (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 min.  Set aside. Place pinto beans  or chick-peas (I
used the chick peas, next time I'd mash all of them  as the whole pea
texture was not exactly what I had in mind) into a  bowl or dish. Mash
about half of them with a fork. Set aside. In a  large frying pan,
saute the onions in 1T oil until soft.  Add the  mushrooms (I used a 4
1/2oz can, drained) and garlic. Cook until the  liquid that the
mushrooms have released has evaporated. Set aside.  Crumble the cheese,
set aside. (I used shredded mild cheddar and  shredded
Mozzarella/Provolone mix - it was what I had in the fridge.)  Slice the
zucchini lengthwise into 1/4" slabs.  Steam for 7 min, then  drain on a
cotton towel.  (I nuked mine for about 4 min total) Set  aside. To
assemble, 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 (another substitution - baby started crying so  since
Italian seasoning was the only one close at hand used that  instead of
oregano - next time I'll try it with just oregano as  suggested.) 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 (here I used Ragu garden with  mushroom) and
crumbs. Bake at 350F for 45 min. Allow to stand for 10  min before
cutting into squares and serving. Note: You can assemble  the casserole
and refrigerate until ready to bake. Bake at 350F for  35 min. If you
omit the cheese, serve with a nut or seed dessert for  added protein.
From: "The Allergy Self-Help Cookbook" by Marjorie  Hunt Jones.  :    
RECIPE CLIPPED by Michael Prothro <<<RECIPE CUT>>>  Recipe By     :
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 103
Total Fat: 11.8g
Cholesterol: 24.9mg
Sodium: 1212.9mg
Potassium: 731.5mg
Carbohydrates: 30.5g
Fiber: 7.5g
Sugar: 5.8g
Protein: 19.3g