Veal Or Turkey And Eggplant Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Casserole | 8 | Servings |
INGREDIENTS
| 3 | lb | Shoulder veal chops, I have |
| substituted boneless | ||
| turkey | ||
| cutlets | ||
| Cooking oil | ||
| 3 | Eggplants, sliced 1/8" | |
| thick | ||
| 2 | Recipes Italian tomato sauce | |
| see recipe | ||
| Bread crumbs |
INSTRUCTIONS
From: deneroff@ix.netcom.com (Janet Deneroff) Date: Thu, 11 Jul 1996 21:15:33 -0700 Here is a yummy dish i got from a cookbook called Not chopped liver. I would recommend this cookbook. It takes gourmet recipes kosher and not kosher and turns them all kosher. Saute veal chops in a small amount of cooking oil until brown. Set aside. Sautee eggplant in cooking oil, drain on paper towels and set aside. Reserve oil. To assemble:in a casserole layer sauce, eggplant, sauce, breadcrumbs, veal chops. Now top with sauce, eggplant and sauce again. Cover sauce with 1/4 inch layer of bread crumbs. Sprinkle with oil used to saute eggplant. Bake in a 350 degree oven for 45 minuts. Eggplant absorbs a great quantity of oil, you might have to add more. Do be patient as after it is absorbed, iat is then released. JEWISH-FOOD digest 252 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 894
Calories From Fat: 627
Total Fat: 70.6g
Cholesterol: 271.8mg
Sodium: 2396.2mg
Potassium: 18.4mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: 3.3g
Protein: 52.5g