Eggplant Parmesan

        1 med. eggplant 1 lb can tomatoes 2 tbsp. tomato paste 1 med. onion, choped 2/3 lb ground beef 2 tbsp butter basil salt and pepper ½ lb sliced Provolone cheese

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Slice eggplant in ½ ´ rounds; pour boiling water over it in saucepan and simmer until tender. Cook onion in 1 tbsp butter until somewhat opaque; add ground beef and cook until beef loses red color. Pour off fat. Add tomatoes (and juice in can), tomato paste, and sprinkle liberally with salt and basil. Simmer. Grease glass baking dish with remaining butter. Put in layer of eggplant; top with layer of meat sauce; finish with layer of chese. Repeat twice saving lots of cheese for top. Bake at 350° until cheese is browned and bubbly. Serves 3 very hungry people. Serve with Chianti.

Eggplant Parmesan


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