Eggplant can also be served in round slices with orzo and vegetable sauce on top.
2 eggplants, peeled and sliced very thinly lengthwise
1 large onion
3 cloves garlic
1 red pepper
1 green pepper
1 orange pepper
1 yellow pepper
1 (15 oz) can mushrooms
- sugar, salt, pepper, paprika, to taste
1 lb (1 bag orzo, cooked and drained)
Salt eggplant slices. Bread in flour, eggs and corn flakes crumbs. Bake on greased cookie sheet for 30 minutes at 400*F, turning once.
Saute onion and garlic. Add diced peppers and saute for additional 20 minutes. Add mushrooms and season with sugar, salt, black pepper and paprika. Simmer for 10 minutes.
Blend 1/3 of vegetable mixture with immersion blender. Add bit of water and bring to a boil. If too thick add more water. Add spices to taste.
Combine 2/3 of vegetables with cooked orzo. Fill eggplants and roll up. Top with vegetable sauce.