Transylvanian Eggplant Casserole

This one makes good leftovers. If you don't want to use 4 eggs, you can use less or none, or mix one or two eggs with some milk. This is from my Moosewood cookbook.

2 medium eggplants, cut crosswise into 1/2" slices
2 c chopped onions
3 T vegetable oil
4 c sliced mushrooms (about 1 lb)
4 fresh tomatoes, chopped
1 1/2 t dried marjoram
3/4 t dried thyme
1 t paprika
salt/pepper to taste

4 1/2 c cooked brown rice
1/4 c fresh lemon juice
1/4 c chopped fresh parsley
2 T pine nuts

4 eggs, well-beaten (optional)
1/2 c bread crumbs (preferably whole wheat)
2/3 c pine nuts, ground
2-3 T vegetable oil or melted butter

chopped fresh parsley
red bell pepper slivers

Place the eggplant slices on an oiled baking sheet, salt them lightly, and cover them with aluminum foil. Bake at 400 until tender, 20 to 25 mins.

Meanwhile, sauté the onions in the oil until translucent. Add the mushrooms and continue to cook, covered, on medium heat until the mushrooms have released their juices and become soft. Stir in the tomatoes, marjoram, thyme, paprika, salt and pepper. Cover and simmer for 5 mins. Remove from the heat and drain off most of the juice. Set aside.

Combine the rice, lemon juice, parsley and pine nuts, To assemble the casserole, oil a 9X13X2 1/2" baking dish. Spread half of the rice mixture on the bottom and cover with half of the eggplant slices. Spoon half of the sautéed vegetables on top of the eggplant layer. Repeat this process using the remaining rice, eggplant and vegetables.

Pour the eggs evenly over the top of the casserole so that they drizzle down into it. Combine the bread crumbs and nuts and sauté them on low heat in the oil or butter for about 4 mins, stirring constantly. Top the casserole with the nut mixture and bake it, covered, at 350 for about 30 mins. Then uncover and bake for 10 mins until the top is crisp and the casserole still moist. Garnish with parsley and peppers.

Serves 6