Solar Style Eggplant Parmesan
Yes, it’s a given than not everyone likes eggplant. However, here’s a healthy way to make the dish without any boiling or frying. You’ll be pleasantly surprised as to how tender and delicious it comes out of the solar oven.Let our star’s free source of energy make take the work out of making this delicacy.
1 cup Mozzarella cheese
1 large eggplant, over 1 lb, cut into 1/4 inch thick slices
1 cup peas (frozen or fresh, either is ok)
3 cups of roasted garlic flavored spaghetti sauce
2 tsp oregano (fresh is better, but dried will work)
1/2 tsp black pepper (or cayenne for spicy touch)
3/4 cup water
If you’ve never made Eggplant Parmesan, you’ll need to know it’s a layered dish. First, get your dark colored thin-walled metal pot with lid, and lightly oil it. Dump in about a 1/2 cup of the sauce, then put in a layer of eggplant slices (about half of the total), then about half of the peas and cover them with about half of the mozzarella cheese, more of the spaghetti sauce and half the Parmesan Cheese. Just repeat the process with the other half of remaining sauce, eggplant, peas, mozzarella and Parmesan. Top off everything with a few remaining shreds of mozzarella, and then sprinkle the pepper, oregano and water over it all. For this to come out soft throughout, you’ll need to keep it in your sun oven for most of the day, at least 4 or 5 hours. Maybe let your guests taste it first before you tell them what it is. Blindfold anyone?