| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Maindish | 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 or use olive oil | |
| Salt & pepper | ||
| 2 | md | Eggplants |
| 1/2 | c | Bread crumbs |
| 2 | Eggs; well-beaten | |
| 1/2 | c | Grated cheese |
INSTRUCTIONS
Date: Mon, 24 Jun 1996 22:27:51 +1200 From: rayna knighton <rayna@ICONZ.CO.NZ> From: Wendy Lockman <wlockman@RA1.RANDOMC.COM> 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. EAT-L DIGEST 23 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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