Recipe(tried): Parmesan-Style Eggplant (casserole using zucchini, beans and mushrooms)

PARMESAN-STYLE EGGPLANT
Original recipe title: Eggplant with Feta and Tomatoes

"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 ( ). I enjoyed this recipe. Will try it with the bread crumbs next time." - Michael Prothro

1 pound eggplant (1 medium)
2 tablespoons olive oil, divided use
2 cups cooked pinto beans or chickpeas
1 cup sliced or diced onions
1 tablespoon olive oil
1/2 pound mushrooms, sliced
2 cloves garlic; minced
2 to 4 ounces soft goat's milk cheese
3 medium zucchini
1 teaspoon dried oregano, divided use
2 cups tomato sauce
Bread crumbs (optional)

(Peel and) Slice the eggplant lengthwise into 1/2-inch (1/4-inch) slabs. Brush both sides of all pieces with olive oil. Arrange on a (in 9x13" pan) cookie sheet.

Bake at 400 degrees F for 15 minutes. Set aside.

Place pinto beans or chickpeas (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. Set aside.

In a large frying pan, saute the onions in 1 tablespoon oil until soft. Add the mushrooms (I used a 4 1/2 ounce can of mushrooms, drained) and garlic; cook until the liquid that the mushrooms have released has evaporated. Set aside.

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-inch slabs. Steam for 7 minutes, then drain on a cotton towel. (I nuked mine for about 4 minutes total.) Set aside.

To assemble, grease a 9x13-inch baking dish with the remaining 1 tablespoon oil. Arrange the eggplant slices in one 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 mushrooms) and bread crumbs, if using.

Bake at 350 degrees F for 45 minutes. Allow to stand for 10 minutes before cutting into squares and serving.

TO MAKE AHEAD:
You can assemble the casserole and refrigerate until ready to bake. Bake at 350 degrees F for 35 minutes or until done.

TIP:
If you omit the cheese, serve with a nut or seed dessert for added protein.

Makes 6 servings
Source: The Allergy Self-Help Cookbook by Marjorie Hurt Jones - adapted by by Michael Prothro