| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Eggplant |
| 1 |
lg |
Onion |
| 3 |
|
Cloves garlic |
| 4 |
|
Sprigs parsley |
| 1 |
cn |
(#2-1/2) tomatoes -or- |
| 3 |
c |
Peeled; chopped fresh tomatoes |
| 1/2 |
ts |
Sugar |
|
|
Salt & pepper |
| 1 |
lb |
Ground beef |
| 1 |
pk |
Plain yogurt or grated longhorn cheese |
INSTRUCTIONS
Peel & slice eggplant & soak in salted water 30 minutes. Brown the beef,
garlic & onion; salt & pepper to taste. Add sugar & parsley. Wash eggplant
in clear water & put layer of eggplant in casserole dish, then a layer of
beef mixture, and continue to alternate layers until all is used. Cover
with the tomatoes. Bake at 350 for 1 hour or until eggplant is tender.
Serve hot with plain yogurt or grated Longhorn cheese.
MRS WILLIAM RYERSON
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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