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Thursday, January 12, 2012

Ratatouille Parmesana

                                            Ratatouille Parmesana
I love ratatouille and also eggplant Parmesana.
One day I got the bright idea to combine the two. Layered  in some sliced Shiitake mushrooms. 
WOW It turned out great,  I prefer this over Lasagna, and it's much healthier. Now I make it often.

Ingredients for Ratatouille:
1 green bell peppers diced
1 small eggplant cubed
3 small zucchini cubed
2tbl oil
1tbl minced garlic
1 large onion diced
1tsp basil
1/2tsp thyme
1 bay leaf- remove before placing in lasagna pan
1-29oz. can petite diced tomatoes (fresh romas are better)
salt and pepper to taste

You will also need:
1 large sliced Shiitake mushroom
 8oz shredded Mozzarella cheese
1/2 cup Parmesan cheese


Preparation:
Heat oil in a skillet and fry the onions and garlic and spices, until onions are transparent.
Add the eggplant and stir to coat them with oil.
Add the peppers and zucchini and stirfry.
Cook for about 5-10 minutes, until the veggies are crisp/tender. add the tomatoes, salt and pepper.
Cook until it becomes a somewhat thick sauce
Using petite diced tomatoes, the sauce will thicken quickly. 5-10 minutes.

Add the Ratatouille to a lasagna pan top with a layer of  Shiitake mushrooms.
Sprinkle the parmesan, then  mozzarella over that, and a light sprinkle of Parmesan over the mozzarella.
Bake at 375* until golden and bubbly. Serve with a salad and garlic bread.

      Stirfry the onion, garlic spices, and eggplant (aubergine) for a few minutes.


                       Add the peppers and zucchini. Stirfry until crisp/tender

Add tomatoes. Cook until it thickens a bit. This is great without the cheese, but amazing baked Parmesana style

            Top with mushrooms, Parmesan and mozzarella. Bake until golden.



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