Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCasseroles - Beef - Eggplant Casserole
Famous Authors (View All Authors)
Casseroles - Beef -  Eggplant Casserole Post by :Woodrow Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1991

Click below to download : Casseroles - Beef - Eggplant Casserole (Format : PDF)

Casseroles - Beef - Eggplant Casserole

3 medium eggplants, sliced into 1/4-inch slices
Salt
1/2 cup canola or olive oil
1/2 cup onion (1 medium), coarsely chopped
1 pound ground beef
1 garlic clove, minced
1/2 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon cinnamon
1 teaspoon salt
Dash of freshly-ground pepper
1 (8-ounce) can tomato sauce
10 slices mozzarella cheese
1/4 cup freshly-grated Parmesan cheese


Preheat broiler to 500 degrees.

Place sliced eggplant into a colander, sprinkle well with salt and set aside for at least 30 minutes to allow salt to draw excess liquid from eggplant. Pat eggplant slices dry with a paper towel. Place on a greased or non-stick baking sheet and brush with oil using a pastry brush. Broil for approximately 4 minutes or until slices are just browned. Turn slices over and repeat process for remaining side.

Layer broiled eggplant slices in a 9 x 13-inch greased baking dish. Set aside.

In a saute pan over medium-high heat, combine onion and ground beef and saute until meat is browned. Stir in garlic, oregano, basil, cinnamon, salt and pepper. Add tomato sauce, remove from heat and cool.

Preheat oven to 350 degrees.

Place large tablespoons of beef mixture on top of eggplant slices in baking dish. Place slices of mozzarella cheese over top to completely cover beef layer. Sprinkle with Parmesan cheese and bake at 350 degrees for 30 minutes.

Sprinkle with additional Parmesan cheese just prior to serving.
If you like this book please share to your friends :
NEXT BOOKS

Casseroles - Beef -  Enchilada Casserole Casseroles - Beef - Enchilada Casserole

Casseroles - Beef -  Enchilada Casserole
9 corn or flour tortillas, torn in about 1/8ths and put in 3 piles of 3 each 1 1/2 pounds ground beef 1/2 c. chopped onion 1 c. grated cheddar cheese 1 large can enchilada sauce optional: refried beans tomatoes chili peppers green bell peppers olives sour cream quacamole Brown meat and onion and drain well. In a greased 13" X 9" baking pan, pour in about 3 or 4 Tb. enchilada sauce (just enough to coat the bottom of the pan). Put in one pile of tortillas, spreading evenly. Spread on top: 1/2 the meat mixture, 1/2 the cheese, 1/2
PREVIOUS BOOKS

Casseroles - Beef -  Easy Tater Tot Casserole Casseroles - Beef - Easy Tater Tot Casserole

Casseroles - Beef -  Easy Tater Tot Casserole
1 (32 oz.) bag frozen tater tots 1 lb. hamburger 1 (10 3/4 oz.) can cream of chicken soup 1/2 can of milk (sour cream to add to taste, when served) Preheat oven to 350 degrees F.Pour tater tots in 13x9x2-in. baking dish. Brown hamburger; drain. Pour hamburger on top of tater tots. Heat up soup and milk; pour on top of tater tots and hamburger. Heat in oven, 350 degrees until bubbles and browns a little. Top with sour cream, if desired, when served.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT