Categories: Meat

Ingredients

• 1 lb eggplant, peeled
• oil or margarine
• 1 lb. ground meat (beef or lamb)
• 1 cup onions, chopped
• 2 tablespoons tomato paste
• 3 tablespoons red wine or tomato juice
• 2 tablespoons parsley, chopped
• cinnamon
• ½ teaspoon garlic powder
• salt & pepper to taste
• 3 eggs
• 2 tomatoes, sliced
• bread crumbs

Directions

1. Peel and cut the eggplant in ¼ inch slices. Lay on foil and sprinkle with salt and let stand for 1 hour. Rinse the slices in water and pat dry with paper towels. Sauté the eggplant slices in shortening on both sides until golden. In another frying pan, sauté the onions and meat until brown. Add the tomato paste, wine, parsley, cinnamon (dash), garlic powder and seasonings. Simmer over moderate heat, stirring frequently until all the juice has been absorbed. In a 9 X 9 inch baking dish, greased arrange half the eggplant slices, cover with meat and then top with remaining eggplant. Beat the eggs and pour them over the mixture. Arrange the tomatoes on top and sprinkle with bread crumbs. Bake at 375° for 35 minutes. This dish can be frozen and improves with standing.

Email to a friend | Print this recipe | Back