This is a yummy italian dish with a twist. It's especially a good alternative if you are wanting to eat less pasta and get more veggies.
1 large eggplant (or 2 small)
1 cup oats
3 garlic cloves
2 cups mushrooms (chopped thick)
1 lrg zucchini
1 can chopped tomatoes
1 1/2 tsp hungarian paprika
3 tsp italian season
1/3 tsp salt
2 tsp olive oil
2-3 sirloin steaks, cut into strips (OR
chicken if preferred)
1/4 cup worcestershire sauce
3 tbsp steak seasoning
2 garlic cloves
Combine steak and marinade ingredients in zip-lock bag. Shake so steak is covered and refrigerate for 30 minutes. Meanwhile, peel eggplant and slice 1/4-1/2 inch thick pieces. Place on parchment paper or baking sheet with salt for 20 minutes to get rid of excess water. Chop remaining vegetables into thick bite-size pieces.
Crack egg into bowl, place oats into separate bowl. Dip pieces of eggplant into raw egg and then into oats until coated. Warm olive oil in frying pan and fry dipped eggplant pieces til both sides are browned, turning at least once (about 10-12 minutes). For added texture place fryed eggplant in oven at 350 for an extra 10 minutes (optional, but good).
In large frying pan cook steak until outside is browned (drain if you desire). Next add the remaining garlic clove, rest of chopped veggies, and all spices. Cook til veggies are crisp-tender. Lastly, add can of chopped tomatoes and simmer 2 minutes or until warm.
To serve, layer eggplants on plate and pour steak-veggie mixture over the top. Sprinkle with 2 tsp parmesan.
Makes 4 servings