| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Casserole |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Shoulder veal chops (I have substituted boneless turkey cutlets) |
|
|
Cooking oil |
| 3 |
lg |
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.
1. Saute veal chops in a small amount of cooking oil until brown. Set
aside.
2. Sautee eggplant in cooking oil, drain on paper towels and set aside.
Reserve oil.
3. To assemble:in a casserole layer sauce, eggplant, sauce, breadcrumbs,
veal chops. Now top with sauce, eggplant and sauce again.
4. Cover sauce with 1/4 inch layer of bread crumbs. Sprinkle with oil used
to saute eggplant.
5. 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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