| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Greek |
Greek, Hamburger |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
c |
Chopped onion |
|
|
Olive oil |
| 1 |
c |
Water |
| 1/2 |
c |
Tomato paste |
| 2 |
tb |
Minced parsley |
| 1 |
|
Stick butter |
|
|
Salt & pepper |
| 2 |
md |
Eggplants |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Eggs, well-beaten |
| 1/2 |
c |
Grated cheese |
INSTRUCTIONS
Brown the meat & onion in some olive oil. When well-browned, add water,
tomato paste, parsley, butter, & salt & pepper & let it simmer on low for 1
hour or more, until sauce is thickened. In the meantime, peel & cut
lengthwise the eggplants in 1/4" thick slices. Saute in olive oil to a
golden brown. Add 2 tbs bread crumbs to the meat sauce & mix well. Butter a
baking dish well & sprinkle with some bread crumbs. Place 1/2 of eggplant
slices in the dish, & spread 1/2 of the meat sauce on top - repeat. Pour
eggs on top & spread evenly. Sprinkle with cheese & bread crumbs & bake at
350 for 1/2 hour or until golden. Serve with cheese sauce, if you want - I
usually don't.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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