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Eggplant Mozzarella Bake
4 tb Cooking oil
1 lb Lean ground beef (optional)
1 lg Bermuda onion
1/2 c Green pepper; chopped fine
1/4 ts Garlic salt
1 ts Oregano
1/4 ts Basil
1 Bay leaf
2 cn (20-oz) tomatoes; undrained
1 cn (6-oz) tomato paste
1 lg Eggplant
2 Eggs; beaten with
1 ts Water or milk
1/2 lb Mozzarella cheese; cut in small pieces
3/4 c Parmesan cheese; optional
Heat 1 tablespoon oil in large Dutch oven or skillet. Add beef, onion,
green pepper, garlic salt, oregano, basil, bay leaf and salt and
pepper to taste. Cook over medium heat, stirring, until meat is
lightly browned and crumbly and vegetables soft. Add tomatoes and
tomato paste; cook gently, uncovered, for about one hour and 45
minutes or until thickened and seasonings are well blended.
Meanwhile, wash and peel eggplant, cut into 1/2 inch slices. Soak
slices in water 20 minutes; drain well on absorbant paper. Dip slices
in egg, then coat in seasoned flour. Heat remaining oil in skillet;
sauté eggplant on both sides until golden brown. 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 minutes or until cheese is bubbly and golden
brown. 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.
From . Downloaded from Glen's MM Recipe
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