Ingredients:
2 cups pasta sauce
1.5 cups cooked navy beans
2 medium eggplants (cooked)
2 cups ricotta cheese
1/2 cup grates parmesan cheese
3/4 lb. mozzarella cheese, grated
1/2 tsp. sea salt
1/2 tsp. black pepper
Method:
Preheat oven to 350 F. Spoon a small amount of the sauce into the bottom of a 7-1/2″ x 12″ baking dish. Combine the rest of the sauce with the cooked beans. Mix seasonings with eggplant. Assemble the eggplant in lengthwise slices in the baking dish. Follow with the beans and sauce, then add ricotta cheese, mozzarella, and the Parmesan cheese. Repeat, using the remaining eggplant, end with the Parmesan cheese. Bake for 20 minutes.
Enjoy!
[Publisher’s note: This recipe can be found in the Everything Navy: A Muslim Cookbook]
