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

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