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Receta Eggplant Mozzarella Bake
by Global Cookbook

Eggplant Mozzarella Bake
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Ingredientes

  • 4 Tbsp. Veg. oil
  • 1 lb Lean grnd beef (optional)
  • 1 lrg Bermuda onion
  • 1/2 c. Green pepper, minced fine
  • 1/4 tsp Garlic salt
  • 1 tsp Oregano
  • 1/4 tsp Basil
  • 1 x Bay leaf
  • 2 can (20-ounce) tomatoes, undrained
  • 1 can (6-ounce) tomato paste
  • 1 lrg Eggplant Water
  • 2 x Large eggs, beaten with
  • 1 tsp Water or possibly lowfat milk Seasoned flour
  • 1/2 lb Mozzarella cheese, cut in small pcs
  • 3/4 c. Parmesan cheese, optional

Direcciones

  1. Heat 1 Tbsp. oil in large Dutch oven or possibly skillet. Add in beef, onion, green pepper, garlic salt, oregano, basil, bay leaf and salt and pepper to taste. Cook over medium heat, stirring, till meat is lightly browned and crumbly and vegetables soft. Add in tomatoes and tomato paste; cook gently, uncovered, for about one hour and 45 min or possibly till thickened and seasonings are well blended. Meanwhile, wash and peel eggplant, cut into 1/2 inch slices. Soak slices in water 20 min; drain well on absorbant paper. Dip slices in egg, then coat in seasoned flour. Heat remaining oil in skillet; saute/fry eggplant on both sides till golden. Drain well on absorbant paper. Spread some tomato sauce in the bottom of a well-greased l3x9x2 inch baking dish. Top with layer of eggplant, layer of Mozzarella cheese and sprinkling of Parmesan cheese. Repeat layers, finishing with sauce and cheeses. Bake in preheated oven at 375 degrees for 30 min or possibly till cheese is bubbly and golden. Serve with crisp green salad, Italian Bread sticks and your favorite wine. Meat may be omitted and extra cheese substituted. Eggplant and sauce can be prepared in the morning and assembled and popped into the oven at the last minute.