Whether you call it eggplant or aubergine or berenjena, sun-baked eggplant parmesan looks and tastes like a plate full of sunshine. Omit the meat for an easy vegetarian variation.
- 2 large eggplants (approx. 12 ounces)
- 1 pound ground beef
- 2 T olive oil
- 1 small onion
- cumin (1 t or to taste)
- 4 cloves garlic, minced
- 3/4 t. salsa picante
- fresh cilantro (2 T or to taste)
- salt and pepper to taste
- 1 1/2 c mozzarella cheese, grated
- 1/2 c fresh grated Parmesan cheese
Set your Solavore Sport out in the sun to preheat while you do the stovetop prep.
Slice eggplants in 1/2" slices, season with salt and pepper and brown in oil quickly on both sides. Remove from skillet and set aside. Sauté the onions, garlic, and cilantro. Add the ground beef and brown. Add salsa picante.
Assemble in layers, eggplant, meat mixture, and cheeses until all ingredients are used up.
Bake in the solar oven until done, approximately 2 hours with reflectors (longer without reflectors).