| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Italian |
|
1 |
servings |
INGREDIENTS
| 2 |
md |
To lg. eggplants |
| 1/2 |
lb |
Lean ground lamb |
| 1/2 |
lb |
Lean ground round |
| 1 |
cn |
Tomato sauce |
| 1 |
cn |
Italian style cut tomatoes |
| 1 |
md |
Yellow onion; chopped |
| 1 |
|
Red; green or gold bell pepper, diced |
|
|
Salt and pepper to taste |
| 1 |
ds |
Cayenne pepper |
| 1 |
ts |
Fresh basil leaves; chopped |
| 1 |
|
Clove crushed garlic |
| 2 |
tb |
Olive oil |
INSTRUCTIONS
Prepare the eggplant by peeling and slicing into 1/4 inch rounds. Sprinkle
the eggplant rounds generously with salt and let stand until the eggplant
sweats. Thoroughly wash off the salt, and then squeeze the eggplant lightly
and then dry. Brown off the ground meat in the olive oil, and then add the
rest of the ingredients. Now layer the eggplant and the meat mixture
alternately (eggplant first) in a covered glass casserole. The last layer
should be meat. Bake in a 350 degree oven for 45 minutes to 1 hour. A
variation to this recipe would be to add a layer of Monterey Jack cheese
interspersed with the meat and eggplant.
Posted to CHILE-HEADS DIGEST by "Rockin' Randy" <ledbelly99@yahoo.com> on
Aug 15, 1999, converted by MM_Buster v2.0l.
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