Italian stuffed eggplant

Yield: 12 Servings

Measure 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

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, .

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