Cook's Day Off

Bonjou! Ye, Madame Robinson ta gen jou a pou li menm. Heehee... that's about all the Creole that I know. Hello! Yesterday, Madame Robinson (our cook and housekeeper at the guest hosue) has a day for herself. It was Sunday and her day off, so we enjoyed this yummy recipe. The eggplant and salad stuff was really cheap, but the rest of the meal was expensive for here... I need to come up with some recipes that are more Haiti-friendly. We had the following eggplant recipe along with a salad that had a homemade vinaigrette (oil, vinegar, italian seasoning, salt, and pepper) and homemade croûtons (from yummy homemade bread basted in garlic butter and baked until crunchy).

Yummy Eggplant Lasagna

Ingredients

2 Med Eggplants, peeled and cut into 1/4" thick slices 2 pinches of garlic salt or to taste 1 package- 8 oz. od sliced mushrooms 1 garlic clove, minced 2 cups low fat marinara sauce 1 1/4 cup of fat free mozzarella Cheese

Directions

Pre heat broiler. Mist a 13 X 9 glass baking dish with olive oil spray. Set aside.

Lightly mist eggplant with olive oil spray. Place on a meduim non-stick baking sheet. Spinkle both sides with garlic salt. Broil 6" from the hest source for 3 - 5 minutes per side, or until tender.

Meanwhile, lightly mist a medium nonstick skillet with olive oil spray. Set over medium heat. add the mushrooms and garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until there is no liquid remaining in the pan and the mushrooms are starting to brown.

Preheat the oven to 350 degrees. Place half of the eggplant in a single layer in the bottom of the prepared baking dish. Top wih half of the mushroom mixture, half of the marinara sauce, and half of the cheese. Repeat with the remaining eggplant, mushroom, sauce and cheese. Cover the aluminum foil.

Bake for 20 minutes. Remove the aluminum foil. Bake for 10 to 15 minutes, or until hot and cheese is bubbly. Remove and let stand for 10minutes. Cut into 6 equal portions. Serve immediately.

Number of Servings: 6