Sesame Eggplant Parmesan(Meatless Recipe)

• 1 large eggplant, sliced 1/2-inch thick
• oil as needed
• 2 c. canned tomatoes
• 1/2 tsp. salt
• 1 Tbsp. chopped parsley
• 1 bay leaf
• 1/4 tsp. oregano
• 1/4 tsp. thyme
• 1/4 tsp. rosemary
• 2 cloves garlic, crushed
• 2 Tbsp. onion, grated
• 2 Tbsp. green pepper, grated
• 2 Tbsp. grated carrot
• 1/2 c. grated Parmesan cheese
• 1 c. sesame seed or meal
• 1/2 lb. Mozzarella cheese, sliced thin
• 2 c. raw brown rice, cooked

1. Saute eggplant slices in oil over high heat until browned slightly; drain on towels and set aside.
2. Combine tomatoes, seasonings and grated vegetables in a skillet.
3. Cover and simmer 15 minutes.
4. Remove bay leaf.
5. Add Parmesan cheese and sesame seed and blend well.
6. Place a layer of eggplant in oiled, shallow 2-quart dish.
7. Cover with 1/2 the tomato sauce, 1/2 the Mozzarella cheese.
8. Repeat layers and bake at 350u0b0 for 30 minutes until cheese is melted and begins to brown.
9. Serve over cooked rice.

eggplant, oil, tomatoes, salt, parsley, bay leaf, oregano, thyme, rosemary, garlic, onion, green pepper, carrot, parmesan cheese, sesame seed, mozzarella cheese, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394505 (may not work)