Here's a vegetarian main dish that I quite liked.
Granted, it's not the melanzana parmasana I enjoyed in Naples it is quite tasty on it's own merits.
Note: My variations are in ().
TM- I enjoyed this recipes.
Will try it with the bread crumbs next time.
(Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs.
Brush both sides of all pieces with olive oil.
Arrange (in 9x13" pan) on a cookie sheet.
Bake at 400F for 15 min.
Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish.
Mash about half of them with a fork.
In a large frying pan, saute the onions in 1T oil until soft.
Add the mushrooms (I used a 4 1/2oz can, drained) and garlic.
Cook until the liquid that the mushrooms have released has evaporated.
Crumble the cheese, set aside.
(I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge.
) Slice the zucchini lengthwise into 1/4" slabs.
Steam for 7 min, then drain on a cotton towel.
(I nuked mine for about 4 min total) Set aside.
To assemble, oil a 9x13" baking dish.
Arrange the eggplant slices in 1 layer in the bottom.
Cover with the beans.
Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time I'll try it with just oregano as suggested.
) Then spread on the mushroom mixture, and top it with a layer of cheese.
Sprinkle cheese with remaining oregano.
Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs.
Bake at 350F for 45 min.
Allow to stand for 10 min before cutting into squares and serving.
Note: You can assemble the casserole and refrigerate until ready to bake.
Bake at 350F for 35 min.
If you omit the cheese, serve with a nut or seed dessert for added protein.