Cut eggplant into cubes	Add eggplant to wok

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Eggplant Parmesan

Source: Sunshine Inn Letterhead Recipe

Yield: One casserole

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Ingredients

• 1 medium eggplant

• 1 large yellow onion

• 1 cup mushrooms

• 1 green pepper

• 1/2 cup of tomato paste

• 1 Tbsp granulated garlic

• 1 tsp sea salt

• 1/2 tsp oregano

• 1/2 tsp basil

• 1/2 tsp thyme

• 3 cups grated brick and mozzarella cheese

• 2 cups cooked brown rice

• Parmesan cheese

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Preparation

Slice the onion into very thin half moons. Heat oil in wok. When oil is hot, add the onions. Stir. Wash the eggplant and cut it into cubes. When the onions are translucent, add the eggplant. Immediately stir in the salt and garlic. Cover the wok. Slice mushrooms and pepper. When the eggplant is drained, add the other vegetables. Continue cooking, uncovered. When the veggies are done (about three minutes), add the tomato paste and herbs. Stir well. Put rice into casserole dish. Put vegetables on the rice. Cover with the brick and mozzarella cheese mix, and sprinkle with parmesan. Bake in 450 degree oven until cheese ha melted and the edges are brown.