| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Bake-shoppe, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
Eggplant; peeled & sliced |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Water |
| 3 |
tb |
Oil |
| 1 |
lb |
Ground Beef |
| 2 |
md |
Onions; chopped |
| 2 |
|
8 Oz. Cans Tomato Sauce |
| 1/4 |
ts |
Basil |
| 1/4 |
ts |
Oregano |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Clove Garlic; crushed |
| 1/2 |
lb |
Mozzarella Cheese; sliced |
INSTRUCTIONS
Dip eggplant slices in mixture of water and egg. Sauté in oil. Cook beef
and onin until golden. Add tomatoe sauce and seasonings. Layer meat sauce,
eggplant, cheese in two quart casserole ending with cheese. Bake 350° for
40 min.
Serves 6
Source: Recipes Out of This World Women of St. Agnes Catholic Church
Charleston, WV 1969
billspa@icanect.net
Recipe by: Mrs. John Schipper
Posted to EAT-L Digest by Bill Spalding <billspa@ICANECT.NET> on Mar 2,
1998
A Message from our Provider:
“Jesus: the human face of God”