|Recipes at Cameo Designs
Slice peeled eggplant about 1/2" thick. Sprinkle with salt
and let stand in
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
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, http://www.cameodesigns.com/recipes