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MAIN DISHES- BEEF
Eggplant Casserole
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Eggplant
Casserole |
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This is a
different take on a main dish...
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3
medium |
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eggplants, sliced into ¼" slices |
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salt |
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¼
cup |
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olive oil |
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½
cup |
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onion, chopped |
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1
lb |
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ground beef |
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1
clove |
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garlic, minced |
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½
tsp |
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oregano |
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1
tsp |
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basil |
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½
tsp |
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cinnamon |
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1
tsp |
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salt |
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dash |
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ground pepper |
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8
oz |
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can
tomato sauce |
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½
cup |
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toasted pine nuts |
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10
slices |
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mozzarella |
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¼
cup |
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Parmesan cheese |
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1 |
Place sliced
eggplants into a colander. Sprinkle with salt
and set aside for at least 30 minutes to allow
salt to draw out excess liquid from eggplant.
Pat slices dry on paper towels. Place on greased
or nonstick baking sheet and brush with oil
using pastry brush. Broil for approximately 4
minutes, or until slices are just browned. Turn
slices over and repeat process for the other
side. Layer slices in 9x13 dish and set aside. |
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2 |
Preheat
broiler. |
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3 |
In sauté pan
over medium-high heat, combine onion and ground
beef and sauté until meat is browned. Stir in
garlic, oregano, basil, cinnamon, salt and
pepper. Add tomato sauce. Remove from heat and
stir in pine nuts. Cool. |
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4 |
Preheat oven
to 350 degrees F. |
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5 |
Place large
Tablespoonfuls of beef mixture on top of
eggplant slices in baking dish. Places slices of
mozzarella cheese over the top to completely
cover the beef layer. Sprinkle with Parmesan and
bake at 350 degrees for 30 minutes. |
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6 |
Sprinkle
with additional Parmesan and serve while hot. |
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Servings: 10
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Cooking Tips |
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*Try preparing this
dish without the beef for a Vegetarian meal. |
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**Don't skip the
first step... it's important to draw the moisture out of
the eggplant or the dish will be soggy. |
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Recipe
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Ratings:
***Hey,
This One's a Keeper!- would
make it again.
"We love this dish- it has a bit of spice flavor with the cinnamon.
It works!"
-Grand Rapids, MI
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