Sesame Eggplant Parmesan From Diet For A Small Planet

• 1 large eggplant, sliced 1/2-inch
• oil, as needed
• 2 cups canned tomatoes, mostly drained
• 1/2 teaspoon salt
• 1 tablespoon chopped parsley
• 1 bay leaf
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 2 garlic cloves, crushed
• 2 tablespoons onions, grated
• 2 tablespoons green peppers, grated
• 2 tablespoons grated carrots
• 1/2 cup parmesan cheese, grated
• 1/2 cup sesame meal, toasted
• 1/2 lb mozzarella cheese, sliced thinly
• 2 cups raw brown rice, cooked

1. Saute the eggplant slices in oil over high heat until browned slightly, drain on paper towels, and set aside.
2. Combine tomatoes, seasonings, and grated vegetables in a skillet, cover, and simmer 15 minutes. Remove bay leaf, add Parmesan cheese, sesame seed meal, and blend well.
3. Place a layer of eggplant in an oiled, shallow 2-quart baking dish. Cover with half the tomato sauce, then half the mozzarella cheese. Repeat layers, and bake at 350 degrees about 30 minutes, until cheese is melted and begins to brown. Serve over the cooked rice.

eggplant, oil, tomatoes, salt, parsley, bay leaf, oregano, thyme, rosemary, garlic, onions, green peppers, carrots, parmesan cheese, sesame meal, mozzarella cheese, brown rice

Taken from www.food.com/recipe/sesame-eggplant-parmesan-from-diet-for-a-small-planet-528200 (may not work)