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Full Online Book HomeLearning KitchenVegetables - Eggplant - Eggplant Casserole
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Vegetables - Eggplant -  Eggplant Casserole Post by :rbmilne Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2259

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

Vegetables - Eggplant - Eggplant Casserole

3 medium eggplants, sliced into 1/4-inch slices
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.
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Vegetables - Eggplant -  Eggplant Casserole By Lou Violette Vegetables - Eggplant - Eggplant Casserole By Lou Violette

Vegetables - Eggplant -  Eggplant Casserole By Lou Violette
1-2 eggplants 2 (10 ounce) cans Rotel tomatoes 1 (10 3/4 ounce) can undiluted cream of mushroom soup 2 eggs 1/2 cup chopped onion 1 cup chopped bell pepper 1/2 stick or less margarine salt & pepper 1 cup grated cheese 1 cup crushed crackers or croutons Peel and slice eggplant. Boil 3 to 5 minutes.Mix everything except cheese and crackers. Layer and repeat. Bake at 350 for 35 minutes.

Vegetables - Eggplant  (freezing) Vegetables - Eggplant (freezing)

Vegetables - Eggplant  (freezing)
1 gallon water4-1/2 tsp. citric acid or 1/2 cup lemon juiceBring water, citric acid or lemon juice to a boil.Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3 inch. Prepare quickly; just enough eggplant for 1 scalding at a time. Scald 4 minutes in boiling water. Cool, drain and pack in can orfreeze jars or plastic freezer boxes. For frying: Pack the drained slices with freezer wrap between slices. Seal, label and freeze.