Yield: 1 Servings
|1 medium||To large eggplant|
|½ cup||Falafel mix|
|1 can||Tomato sauce (preferably chunky)|
|Chopped oregano; garlic, and optional other Italian herbs|
|1 cup||Grated mozzarella cheese|
|½ cup||Parmesan cheese|
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 ½ 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@... (Ellen Mitsue Eades) Posted to JEWISH-FOOD digest V97 #240 by jefffree@... on Aug 28, 1997