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Receta Eggplant Casserole
by David St. John

Eggplant Casserole
Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 1 lb ground beef
  • 1 cup chopped onion
  • 1/2 cup tomato paste
  • 1/2 cup water
  • 2 TBSP butter
  • 1 TBSP dried parsley
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/3 cup fine dry bread crumbs, divided
  • 2 medium eggplants (about 1 lb each)
  • 3/4 cup flour
  • 1/2 cup olive oil
  • 2 eggs, beaten
  • 1/4 grated Parmesan cheese

Direcciones

  1. Grease a 2 qt. rectangular baking dish. Set aside.
  2. In a large skillet, brown the beef and onion until browned.
  3. Drain the fat from the meat mixture.
  4. Add the tomato paste, water, butter, parsley, salt and pepper.
  5. Bring the mixture to a boil; reduce heat and simmer, uncovered, for 1 minute.
  6. Stir in 2 TBSP of the bread crumbs.
  7. Using a potato peeler, peel the eggplants.
  8. Slice them crosswise into 1/4 inch thick slices.
  9. Coat each slice lightly with the flour.
  10. In a large skillet, cook the egglpant slices in the olive oil until golden brown on both sides.
  11. Add more oil to the skillet as needed.
  12. Preheat the oven to 350 degrees.
  13. Sprinkle the prepared baking dish with 2 TBSP of the bread crumbs.
  14. Arrange half of the eggplant slices in the baking dish.
  15. Top with half of the meat mixture.
  16. Repeat with the remaining eggplant and meat sauce.
  17. Pour the beaten eggs over the top.
  18. Combine the Parmesan cheese with the remaining bread crumbs and sprinkle over the top of the casserole.
  19. Bake for 25-30 minutes or until heated through.