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Pastimes : Drea's Bakers Dozen
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To: lindelgs who wrote (358)7/9/2001 7:03:37 PM
From: clappyssidekick  Read Replies (1) of 552
 
legs,

I will give this recipe a try. We are growing eggplants in our garden and I always need new ways to cook things.
I have one for vegetarians.

Eggplant Parmesan

First you have peel and thinly slice the eggplant. One is more than enough, its makes a lot. I cut them into circles but anyway is fine. Soak them in lightly salted water. This takes out the acidity. Then make the hummus....

Two cans of chickpeas which you must drain but reserve some of the liquid on the side.
In a processor put the two cans of chickpeas and two teaspoons of garlic (about 4 cloves), one teaspoon of lemon juice and one teaspoon of a good olive oil. Process until smooth. Should be similar to peanut butter consistency. Use reserved liquid if you need to. You can flavor the hummus if you feel bold with sundried tomatoes or roasted peppers, whatever floats your boat.

Then you take a lasagna pan and start layering the ingredients. First the sauce then eggplant, some hummus, some more sauce, some parmesan cheese and some mozzarella. Repeat until all the eggplant is finished.

Bake at 325 for about 40 minutes or so. Hint don't put mozzarella on last because it will burn in the oven. Put it on just before you are going to take it out so when you serve it the cheese is melty and not burnt. This is especially helpful when you use the tofu cheese because that burns so quickly.
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