Eggplant Delight

2 medium eggplants (cut in 1/2-inch circles)
salt (for taking bitterness out of eggplants)
olive oil
2 tablespoons oil
1 red pepper, diced
1 tablespoon basil
1/2 tablespoon oregano
1 dash cayenne pepper
1 palm full of chopped cilantro
2 garlic cloves, minced
2 tablespoons dry cooking sherry
2 packages yves like ground (TVP already prepared)
2 cans tomato sauce, (14 ounces)
8 ounces cheese
1 loaf french bread

Sprinkle salt over sliced eggplants for 10 minutes, pat dry. Brush eggplant slices on both sides with olive oil, Place in oven on broil for about 5-10 minutes, make sure not to burn, until tender, turn over once.

While this is being cooked: In a saucepan, heat oil over medium heat an sauté garlic and red pepper and "Like ground" for about 3-5 minutes adding the basil, oregano, cayenne and cilantro. Add tomato sauce and cooking sherry, simmer for about another 10-15 minutes.

Place eggplant slices when cooked in a 13-inch dish, layer the slices, empty the "Like ground" sauce over the eggplants - grate the cheese over it and bake in oven at 350 degrees for about 20 minutes, serve with garlic bread or french bread.

Serves about 6 people.



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