Veal or turkey and eggplant casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Shoulder veal chops (I have substituted boneless turkey cutlets) |
| Cooking oil | ||
| 3 | larges | Eggplants; sliced 1/8\" thick |
| 2 | Recipes Italian tomato sauce (see recipe) | |
| Bread crumbs | ||
Directions
From: deneroff@... (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 ¼ 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, .