| 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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