Vegetarian Italian / Italian Vegetarian

Life is good. Food is good.
Italian and Indian seem to be the easier routes in making a substantial vegetarian meal...substantial being the constant challenge. Without that big, [nasty] chuck of meat (j/k)...what do I use to fill the plate besides rice and bread? Let me first just say that eggplant is awesome. Awesome tasting, an excellent replacement for meat and so simple to cook. Beans, potatoes and diced tomatoes are also a saving grace.

Let me share a few Vegetarian Italian recipes that I have tried recently and Luis and I have enjoyed.

Eggplant Parmesan

Ingredients:
1 eggplant, cut into 3/4 inch slices
8 tablespoons olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
Additional Ingredients Sarah adds:
1 zucchini chopped
1 yellow onion chopped
mushrooms chopped (doesn't matter if they are canned or fresh)
Any color peppers you might have on hand chopped
Even a few tomatoes chopped if you so desire

(If you haven't noticed, I always add any extra veggies I might have on hand)
Now it's time to start cooking.
First, sprinkle both sides of the eggplant slices with salt. Place slices in a strainer, and place a dish underneath to capture any liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
Preheat oven to 350 degrees F. In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.
Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
In skillet, saute any additional veggies you are adding as well.
In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce, then arrange additional veggies. Top the eggplant and veggies with 1/2 of the cheese mixture. Repeat layering process until all the eggplant, veggies and cheese mixture is used. (Do not worry about perfection). Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.
ENJOY!
Original recipe c/o allrecipes.com.

Eggplant Mushroom Tomato Casserole

Ingredients

2 tablespoons Butter
2 tablespoons Olive Oil
1 large Onion diced
1 clove Garlic pressed
1/2 cup Green Bell Pepper diced
1/4 pound Fresh Mushrooms thinly sliced
3 large Tomatoes diced
1 tablespoon Parsley chopped
1/2 teaspoon Black Pepper
1/2 teaspoon Thyme
1/4 cup Vegetable Oil
2 medium Eggplants diced
1 tablespoon Seasoned salt
1 tablespoon All-Purpose flour
1/4 cup Parmesan Cheese
(feel free to add additional veggies; zucchini, red/yellow peppers, etc.)

Preheat oven to 375 F. In a large skillet, heat butter and olive oil over medium low heat. Add onions and sauté a few minutes. Add garlic and green bell pepper and sauté. Add sliced mushrooms, continue to sauté a few minutes. Add diced tomatoes, chopped parsley, pepper, and thyme. Simmer 2 additional minutes. In large non-stick skillet, heat vegetable oil over medium heat. Add diced eggplant and seasoning salt. Sauté until lightly browned. Stir often. Remove skillet from heat. Stir in flour carefully with spatula. Return skillet to heat. Add tomato mixture. Simmer 2 minutes. Spoon mixture into greased casserole dish (8-inch x 8-inch). Sprinkle Parmesan (and/or mozzarella) cheese over top. Bake 35 minutes. ENJOY!
Original recipe c/o eggplantrecipes.net.

Vegetarian Chili

Ingredients

1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained (I did not have this, but think it would be a delicious addition)
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
ENJOY!
Original recipe c/o allrecipes.com.