Eggplant casserole

Eggplant casserole

,
CookItEasy.net
CookItEasy.net

Ingredients/Components

  • large onion - 1/2 item
  • large eggplants - 2 item
  • large tomatoes - 5 item
  • lean ground beef - 1 1
  • light Mazola oil - 2 c
  • black pepper, allspice and salt each - 1 Tbsp
  • tomato sauce - 2 c
  • pine nuts - 1/3 c

How to make eggplant casserole:

Peel the black skin of the eggplant and slice it into about 1/2-inch slices. Heat the oil in a nonstick pan over medium-high heat. Fry the eggplant until it becomes blond-light brown color. Place over napkins to drain excess oil. Place the tomatoes in boiling water for 20 seconds, then cool over cold water and peel the skin. Slice into 1/4 to 1/2-inch slices. Brown the meats with the chopped onion in a skillet. Add the spices with the salt after cooking. Very lightly brown pine nuts 45 seconds over high heat in frying pan. Mix the meat (cooked) with the pine nuts. In a medium or large casserole, put one layer of sliced tomatoes, one layer meat. On top of the tomatoes, spread 1 cup tomato sauce over the meat, place another layer of eggplant, another layer of meat, another layer of sliced tomatoes and finally, sprinkle 1 cup of tomato sauce over the whole casserole. Bake in the oven (uncovered) for 30 minutes at 350°. May be presented hot with rice or Arabic bread.

Recipe categories: Side dish, Vegetables, Casseroles.

Rating:
Eggplant casserole
3.5
Average rating: 3.5 of 5, total votes: 4
Cook. Time: PT1H15M
Total Time: PT1H15M


Cause of complaint:

Related ingredients:
sugar, eggs, pkg, sour cream, red wine vinegar, onion soup mix, sweetener
You may be interested in these recipes: