1 or 2 med. eggplant, sliced 1/2 inch thick
Oil as needed
2 c. canned tomatoes (1 - 28 oz.) tomatoes, drained
1/2 tsp. salt
1 tbsp. chopped parsley
1 bay leaf
1/4 tsp. oregano
1/4 tsp. thyme
1/4 tsp. rosemary
2 whole cloves garlic, crushed
2 tbsp. onion, grated
2 tbsp. green pepper, grated
2 tbsp. carrot, grated
2 c. Parmesan cheese, grated
1/2 lb. Mozzarella cheese, sliced thinly
2 c. raw brown rice, cooked

Saute the eggplant slice in oil over high heat until browned slightly, drain on paper towels, and set aside. Combine tomatoes, seasoning and grated vegetables in a skillet, cover and simmer 15 minutes. Remove bay leaves, add Parmesan cheese, sesame meal, and blend well. Place a layer of eggplant in a oiled, shallow 2 quart baking dish. Cover with half the Mozzarella cheese. Repeat layers and bake at 350 degrees about 30 minutes until cheese melted and began to brown. Serves over cooked rice. Makes 8 servings.