Recipe of the week: Aubergines Sans Fromage

Aubergines Sans Fromage (Also known as M's Eggplant non Parmigana)

3 large eggplants
3 15 oz. cans of tomato sauce (I used organic with just tomatoes and sea salt)
1 pound of mushrooms
4 large garlic cloves
1 carrot.
2 T. dried oregano.
Salt to taste.

Take three large eggplants and slice into thin rounds. Line two large cookie sheets with parchment paper and lay the eggplant rounds on top of each sheet--it will probably be necessary to create two layers on each cookie sheet. Bake in the oven at about 350 degrees Fahrenheit for about 1 hour--Keep an eye on them, you want them to dry out, not burn...when they are relatively dried out remove them from the oven and let cool.

While the eggplants are drying, take the mushrooms and slice them thinly, and crush and mince the garlic. Heat a skillet on top of the stove and add the garlic and mushrooms, and a couple of tablespoons of water. Saute the mushrooms and garlic for several minutes, adding water as necessary until the mushrooms are cooked, and the garlic has perfumed them thoroughly. Place mushroom and garlic mixture into a larger pot (I used my dutch oven) then add the three cans of sauce, one grated carrot, and the oregano. Bring to a boil and simmer for 1 hour.

When the sauce is done (add salt to taste--mine didn't need much), take the dried eggplant slices and layer them in a casserole with the sauce--you want the sauce to cover the eggplant as much as possible. Bake in the oven at 350 degrees Fahrenheit for about 45 minutes to 1 hour.

This would make a nice accompaniment to shrimp scampi, or grilled or steamed fish or chicken. I ate mine with poached eggs :)

I would prefer cheese with my Eggplant Parmigiana, but M is going through this really strict "if a chimpanzee couldn't eat it in the wild, I won't either" Paleo phase. So I am trying to accommodate him while still making yummy food. This wasn't bad, but it could have used some olive oil and Parmesan cheese...