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1. Turn the oven to 375 degrees and preheat.
2. Add the oil and butter to a saucepan and heat over medium-high heat.
3. Add the onions and sauté for 3 minutes, then add the garlic and green pepper and sauge for 3 more minutes.
4. Add the mushrooms and sauté for another 3 minutes, then add the parsley, pepper, thyme and tomatoes and simmer for a few more minutes.
5. Add the vegetable oil to a large heavy skillet along with the eggplant and seasoned salt.
6. Saute the eggplant until browned lightly, stirring frequently.
7. Remove the skillet from the heat and add the flour, stirring with a rubber spatula.
8. Add the eggplant to the tomato mixture and simmer for another 3 minutes.
9. Spray an 8 x 8 baking dish with nonstick cooking spray.
10. Transfer the mixture to the prepared dish and sprinkle the parmesan cheese on top.
11. Bake for 35 minutes then serve and enjoy.
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