Ingredients
- 6 cups peeled, cubed potatoes
- 1/4 cup low-fat milk
- 2 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons olive oil, divided
- 1 medium onion, coarsely chopped (1 cup)
- 2 15-ounce cans diced organic tomatoes with liquid
- 2 large eggplants, peeled and chopped (1 1/2 pound)
- 1 tablespoon Simply Organic Parsley
- 1 teaspoon Simply Organic Basil
- 1 teaspoon Simply Organic Garlic Flakes
- 1 teaspoon sea salt
- 1/2 cup grated Parmesan cheese
- 1/2 cup dried breadcrumbs
- 2 large eggs, beaten
- 1 green bell pepper, sliced very thin
- 1 small zucchini, sliced very thin
- 1/8 teaspoon ground black pepper, optional
Description
Straying From Meat Replacements, Janet DeGras, Second-place Winner In VT's 2008 Reader Recipe Contest, Re-created This Typically Lamb-filled Classic With Eggplant As The Featured Ingredient. "The Density Of Eggplant Makes It A Good Substitute For
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