My wife has been trying for years (maybe even decades) to get me to eat more vegetarian dishes. This is one that I really like and over the years she has refined this recipe so I like it even more. It utilizes all kinds of vegetables and occasionally I can even get her to put some meat in it like left over smoked turkey sausage or a little cooked hamburger. Unless we’re cooking this for company, we use something like a 9 or 10 inch CorningWare dish. That’s more than enough for dinner for two and leftovers to use as a side dish a few days later. It will keep in the fridge for a few days, but it doesn’t freeze well. If you need more for a party or big family just double or triple the recipe.
I am going to put this one in the next “Small Foods” book, but first I have to figure out how to reduce the vegetables down to fit in a ramekin. The problem is I never see small eggplants in our store. So even though eggplant is relatively cheap, I’d hate to throw out a half one. They don’t keep after being cut. I guess since it’s vegetarian you could use a larger ramekin. I have ten and eleven ounce ones that would fill the bill.
Ingredients:
1 medium eggplant, skinned, cut into 1/2” slices
1 egg, beaten
1 cup Italian bread crumbs
1/2 cup Olive Oil for frying
1 large chopped onion
1 clove garlic, crushed
1 each sliced green & red peppers
1 green zucnini, sliced
1 yellow zuchini, sliced
1 can diced tomatoes (15oz) (we like the Hunt’s Fire Roasted)
1/2 Tbs. basil
1 Tbs. Oregano
A couple of dashes of cayenne pepper or red pepper flakes
A dash or two of Spike or seasoned salt
Salt and pepper – to taste
1/4 cup Parmesan cheese shredded
1/2 cup Mozzarella cheese shredded
Directions:
1) Dip eggplant slices in beaten egg, coat in bread crumbs, cook in oil in skillet until browned and tender. Set aside.
2) Saute onion, garlic, peppers, and zucchini in olive oil. Add tomatoes and spices. Cook until liquid evaporates.
3) Layer eggplant and tomato mixture in shallow casserole, sprinkling parmesan and mozzarella in between layers. Top with tomato mixture and cheeses.
4) Bake 350F, 45 minutes or until bubbly and cheese is browned a little and melted.
Bill's Entrée 