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grnd beef eggplants butter butter onions tomato sauce red wine parsley cinnamon salt eggs Parmesan cheese bread crumbs
Viewed: 16 - Published at: 9 years agoIngredients
- 2 lbs. grnd beef
- 3 med. eggplants
- Butter for frying
- 4 tbsp. butter
- 3 lg. onions, minced fine
- 3 tbsp. tomato sauce
- 1/4 c. red wine
- 3 tbsp. minced parsley
- 1/4 teaspoon cinnamon
- Salt and pepper to taste
- 3 slightly beaten Large eggs
- 1 c. fresh grated Parmesan cheese
- 1/2 c. bread crumbs
Method
- Cut unpeeled eggplant into thick slices and fry quickly in butter on each side till light brown.
- Heat 4 Tbsp.
- butter in a large skillet and saute/fry beef till brown.
- Add in onions and cook for 10 min.
- Add in tomato sauce, wine, parsley, cinnamon, salt and pepper and simmer over low heat, stirring frequently till all liquid is absorbed.
- Remove from heat and let cold.
- Fold in the Large eggs.
- Meanwhile, combine ingredients for white sauce.
- Heat the butter and bread crumbs over top.
- Bake in a 375 degree oven for about 1 hour or possibly till top is golden brown.
- NOTE: Sliced potatoes or possibly green squash may be used instead of eggplant.
