Recipes at Cameo Designs
"fast and cheap" version of  Eggplant Parmigiana 
(and extra white scallop or zucchini squash can be used instead of eggplant).

Slice peeled eggplant about 1/2" thick.  Sprinkle with salt and let stand in
enamel or plastic colander 20-30 minutes (this pulls out a lot of the water).   Rinse well.

Put on baking sheet sprayed with non-stick spray, and bake in oven at 300 degrees F. until tender (about 20-30 min).

Get out a casserole dish.  Cover the bottom with a thin layer of commercial spagetti sauce, then a layer of eggplant, a sprinkling of parmesan cheese, a "just to cover" layer of part-skim mozarella cheese, and enough snipped fresh basil to make a whole green layer(a cupful unpacked per layer in my 2.5 liter corning casseroles).  Can also add a little defatted cooked hamburger or a 13 oz pkg of extra firm tofu, crumbled, if desired  (I make
my just vegetarian).   Repeat all layers.  Bake until bubbly @ 350 degrees (about 30 - 40 min from room temp), or in microwave until heated thru well.
Can be frozen (thaw before cooking), or stashed in frig for a couple of days after making and then baked... add a little extra time to warm up.

Serve with a starch of your choice... I like it stuffed in pita bread (WalMart carries it.. also VERY easy to make), but would also be good over cooked pasta.

And that ain't too much basil... remember it is pureed by the cupful for Pesto, and some vegetarians eat it like lettuce on sandwiches.

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                        Jan Taylor Sheetrum
                        Cameo Design Recipes,

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