Yield: 8 Servings
|2 larges||Eggplants, peeled|
|2 pounds||Ground beef, extra lean|
|12 ounces||Spaghetti, cooked and drained|
|6 cups||Tomato sauce, seasoned|
|\N \N||Garlic powder|
1. Slice eggplant into ¼" rounds. If desired, salt the slices and let sit for ½ - 1 hour. Rinse and dry. (I do this from habit, but you can eliminate this step.)
2. Place slices on oiled or Pammed cookie sheets. Sprinkle with salt (omit if you salted previously), pepper, and garlic powder. Brush lightly with oil or spray with Pam. Bake in a hot oven (about 400F) till soft (15-20 minutes).
3. Meanwhile, brown the meat without additional fat in a large skillet.
Drain any fat that is released. 4. In a large cassrole dish, put a thin layer of the sauce. Put ⅓ of the eggplant slices over this. Put the spaghetti over the eggplant. Pour some of the sauce over this. Put another third of the eggplant in. Cover with the meat. Pour more sauce over. Add the rest of the eggplant and finish off with a thin layer of sauce.
5. Bake about 40-45 minutes at 350F.
Difficulty : easy. Precision
: approximate measurements.
NOTES : Homemade tomato sauce is best, but you can doctor up canned or packaged by adding spices.
Recipe by: Annice
Posted to JEWISH-FOOD digest V97 #038 by Annice Grinberg <VSANNICE@...> on Feb 02, 97.