Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| 1 cup | Chopped onion |
| Olive oil | |
| 1 cup | Water |
| ½ cup | Tomato paste |
| 2 tablespoons | Minced parsley |
| 1 | Stick butter or use olive oil |
| Salt & pepper | |
| 2 mediums | Eggplants |
| ½ cup | Bread crumbs |
| 2 | Eggs; well-beaten |
| ½ cup | Grated cheese |
Date: Mon, 24 Jun 1996 22:27:51 +1200 From: rayna knighton <rayna@...> From: Wendy Lockman <wlockman@...> Brown the meat & onion in some olive oil. When well-browned, add water, tomato paste, parsley, butter, & salt & pepper & let it simmer on low for 1 hour or more, until sauce is thickened.
In the meantime, Peel & cut lengthwise the eggplants in ¼" thick slices.
Saute in olive oil to a golden brown. Add 2 tbs bread crumbs to the meat sauce & mix well.
Butter a baking dish well & sprinkle with some bread crumbs. Place ½ of eggplant slices in the dish, & spread ½ of the meat sauce on top - repeat. Pour eggs on top & spread evenly. Sprinkle with cheese & bread crumbs & bake at 350 for ½ hour or until golden. Serve with cheese sauce, if you want - I usually don't.
EAT-L DIGEST 23 JUNE 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .