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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Eggplant veal dish, saute ingredients and then baked in oven in dish. I add 1lb mushrooms(optional) Ingredients:
1/2 lb ground veal |
2 tbsp canola oil |
1 clove garlic, crushed |
1/2 cup onion, chopped |
56 oz canned tomatoes |
6 oz tomato paste |
1 tbsp brown sugar |
1 lb eggplant |
2 eggs |
1/2 cup bread crumbs |
1 1/4 cups parmesan cheese |
1/3 cup olive oil |
8 oz mozzarella cheese |
Directions:
1. Add oil in large skillet saute onions, garlic and meat stirring occasionally until meat no longer pink, about 5 minutes.
2. Add tomatoes, tomato paste, oregano, basil, salt and pepper and brown sugar. Bring to a boil stirring with a wooden spoon.
3. Reduce heat, simmer, stirring, covered 45 minutes.
4. Preheat oven to 350*
5. Lightly grease a 13x9x2 pan.
6. Wash an unpeeled eggplant cut crosswise into 1/4 in slices. Stack and cover with something heavy to let dry.
7. Combine eggs and 1 Tbsp water in bowl.
8. Combine bread crumbs and with parmesan cheese , mix well.
9. Dip eggplant slices into egg mixture then into bread crumb mixture coating evenly.
10. Saute eggplant in oil in skillet until golden brown on both sides, drain on paper towel.
11. Arrange eggplant slices on bottom of baking dish and sprinkle with 1/2 of the remaining parmesan cheese.
12. Bake uncovered 25 minutes until cheese is melted and top is browned.
13. May make ahead and freeze, to serve bake from frozen at 350* covered 45 minutes, uncovered 15 minutes longer.
14. Serves 8.
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