TZUTC: -0800   
   MSGID: 35532.fidonet_cooking@1:105/500 2ddc000e   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Italian Baked Eggplant   
    Categories: Casseroles, Italian, Vegetarian   
         Yield: 4 Servings   
       
         1 lg Eggplant; sliced 1/4" thick   
         1 tb Olive oil -OR-   
       1/4 c  Water   
         1 sm Onion; minced   
         3 cl Garlic; minced   
         4 oz White mushrooms;   
              - finely chopped   
        28 oz Can crushed tomatoes   
         2 tb Fresh parsley; minced   
         1 tb Fresh basil; minced -OR-   
     1 1/2 ts Dried basil   
         1 ts Fresh oregano; minced -OR-   
       1/2 ts Dried oregano   
              Salt   
              Black pepper; freshly ground   
       1/4 c  Gomasio or Parma-zen   
       
     Preheat the oven to 375?F. Lightly oil a baking sheet. Place the   
     eggplant slices in a single layer on the baking sheet and bake until   
     tender, 12 to 15 minutes, turning once. Remove from the oven and set   
     aside. Leave the oven on.   
        
     Heat the olive oil or water in a large skillet over medium heat. Add   
     the onion & garlic and cook until softened, about 5 minutes. Add the   
     mushrooms and cook until softened, about 3 minutes, then stir in the   
     tomatoes, herbs, and salt & pepper to taste. Simmer for 10 minutes to   
     blend the flavors.   
        
     Spoon a layer of the tomato sauce over the botom of a 2-1/2 qt baking   
     dish. Top with a layer of eggplant slices and sprinkle with a small   
     amount of the gomasio. Continue layering until all of the eggplant   
     slices are used. To finish, top with a layer of the sauce and   
     sprinkle with the remaining gomasio. Bake until hot and bubbly, about   
     40 minutes. Let rest for 5 minutes before serving.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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