Recipe - Falafel Eggplant Parmesan

1 md To large eggplant
1 Egg; beaten
One half cup Falafel mix
Olive oil
1 cn Tomato sauce (preferably
chunky)
Chopped oregano; garlic, and
optional other Italian
herbs
1 cup Grated mozzarella cheese
One half cup Parmesan cheese

I invented this variation on eggplant Parmesan last night. The basic recipe
is from the Vegetarian Epicure Book 2. The use of falafel rather than
breadcrumbs adds a really nice spicy flavor.

Heat frying pan with generous amount of olive oil; preheat oven to 400 F.

Slice washed eggplant crossways into rounds about One half inch thick and dip
first into egg and then into falafel mix. Place eggplant slices in frying
pan a few at a time and fry till browned on both sides. You may have to add
more olive oil.

After all slices are fried, put them in a baking dish (works best if the
eggplant slices all fit on the bottom layer, but can be done in more layers
if you take more baking time). Spread mozzarella over the eggplant. Mix
garlic, oregano & other herbs with the tomato sauce; spread tomato sauce
over the mozzarella and eggplant. Finally, sprinkle the sauce with Parmesan
cheese. Bake 1520 minutes.

From: ellene@microsoft.UUCP (Ellen Mitsue Eades) Posted to JEWISHFOOD
digest V97 #240 by jefffree@eskimo.com on Aug 28, 1997