Italian stuffed eggplant
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Spaghetti sauce |
| 2 | Eggplants | |
| 1 | pounds | Chopped chuck meat |
| ¾ | cup | Bread crumbs |
| ¼ | cup | Milk |
| 1 | Egg | |
| Salt; pepper and garlic powder to taste | ||
| 2 | tablespoons | Chopped parsley |
| 3 | Eggs | |
| Salt | ||
| Flour | ||
Directions
Mix the chuck meat, bread crumbs, milk, 1 egg, parsley and salt, pepper and garlic to taste together in bowl. Set aside. Slice eggplant in ¼ inch slices. Place a small mound of meat mixture in the middle of each slice and top with another slice of eggplant -- sandwich style. Flour eggplant; dip in a mixture of beaten eggs and salt and fry in a small amount of olive oil, turning as soon as one side browns. When fried the slices will stick together. Layer in large casserole; spread spaghetti sauce and grated cheese over top. Continue layering until all is used. Bake at 325 degrees for 30 minutes. May be served as a main dish or as a vegetable. Serves 12 to 15.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .