| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Meats, Dairy |
Italian |
Vegetable |
12 |
Servings |
INGREDIENTS
| 2 |
c |
Spaghetti sauce |
| 2 |
|
Eggplants |
| 1 |
lb |
Chopped chuck meat |
| 3/4 |
c |
Bread crumbs |
| 1/4 |
c |
Milk |
| 1 |
|
Egg |
|
|
Salt; pepper and garlic powder to taste |
| 2 |
tb |
Chopped parsley |
| 3 |
|
Eggs |
|
|
Salt |
|
|
Flour |
INSTRUCTIONS
Mix the chuck meat, bread crumbs, milk, 1 egg, parsley and salt, pepper and
garlic to taste together in bowl. Set aside. Slice eggplant in 1/4 inch
slices. Place a small mound of meat mixture in the middle of each slice and
top with another slice of eggplant -- sandwich style. Flour eggplant; dip
in a mixture of beaten eggs and salt and fry in a small amount of olive
oil, turning as soon as one side browns. When fried the slices will stick
together. Layer in large casserole; spread spaghetti sauce and grated
cheese over top. Continue layering until all is used. Bake at 325 degrees
for 30 minutes. May be served as a main dish or as a vegetable. Serves 12
to 15.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”