Eggplant (Aubergine) Mozzarella |
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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 6 |
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This is one of my favorite recipes. Even those in my household who do not like eggplant will eat this. Ingredients:
1 medium eggplant |
1 medium zucchini |
1 (26 ounce) jar spaghetti sauce |
1 lb ground beef |
olive oil |
12 ounces shredded mozzarella cheese |
parmesan cheese |
Directions:
1. Brown beef and drain.
2. Add spaghetti sauce.
3. Cover and simmer over low heat for 2 1/2 to 3 hours, stirring occasionally.
4. About 90 minutes before you want to eat, slice zucchini about 1/4 thick.
5. Peel eggplant; slice about 1/2 thick.
6. Layer eggplant in a single layer on a paper towel.
7. Sprinkle with salt of both sides of the eggplant to draw out the moisture.
8. Let stand 10-15 minutes.
9. Pat dry with a paper towel.
10. Heat olive oil (1/2 deep) in large skillet over medium high heat.
11. Lightly fry eggplant and zucchini, a few slices at a time.
12. Remove to a paper towel to drain.
13. Grease a 2 quart.
14. baking dish.
15. Put a thin layer of meat sauce in dish.
16. Add half of eggplant and zucchini, followed by half of remaining sauce.
17. Top with half of the mozzarella and sprinkle with parmesan.
18. Repeat layer.
19. Bake 30 to 45 minutes at 350° or until cheese melts.
20. Serve with extra parmesan.
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