Eggplant and Meat Patties Parmigiana Casserole Recipe
Ingredients
| TOMATO SAUCE | ||
| Butter - 2 tablespoons or margarine - 2 tablespoons | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Tomatoes - 1 can (1 pound), un-drained | ||
| Tomato sauce | 1 Can (10oz) | |
| Sugar | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Oregano leaves | 1 Teaspoon, dried | |
| Dried basil leaves | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Eggplant | 1 Large | |
| All-purpose flour - 1/4 cup | ||
| Seasoned salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| MEAT PATTIES | ||
| Chuck | 1 1/2 pound (Salad oil - 1/4 cup) | |
| Egg | 1 (Salad oil - 1/4 cup) | |
| Soft bread crumbs | 1/2 Cup (16 tbs) (Salad oil - 1/4 cup) | |
| Salt | 1/4 Teaspoon (Salad oil - 1/4 cup) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Salad oil - 1/4 cup) | |
| Cheese package | 1/2 (Salad oil - 1/4 cup) | |
Directions
GETTING READY
1. Wash eggplant and cut crosswise into 1/2-inch-thick slices.
2. In a bowl, combine flour, seasoned salt and pepper and coat over eggplant slices.
3. Preheat oven to 350 degrees Fahrenheit.
4. In a medium bowl, gently mix together ground chuck, egg, bread crumbs and salt.
5. Using hands, roll them into 8 patties of 1/2 inch thick.
MAKING
6. In a medium saucepan, heat butter and sauté onion and garlic for about 5 minutes until onion is golden-brown.
7. Stir in the remaining sauce ingredients and bring the mixture to boiling.
8. Lower the heat and simmer uncovered for 10 minutes.
9. In a skillet, heat 2 tablespoons oil and sauté few eggplant slices at a time.
10. Remove as they brown and add more oil if needed.
11. In another large skillet, brown the patties without fat until they are brown on both sides.
FINALISING
12. Into a shallow, round 10-inch baking dish, spoon half of the tomato sauce and arrange eggplant and meat alternately around the side of the dish.
13. Spoon all remaining sauce in middle and on top.
14. Sprinkle grated Parmesan cheese and then, mozzarella on top.
15. Bake uncovered for 20 to 25 minutes or just until mozzarella is melted and golden.
SERVING
16. Serve hot.
1. Wash eggplant and cut crosswise into 1/2-inch-thick slices.
2. In a bowl, combine flour, seasoned salt and pepper and coat over eggplant slices.
3. Preheat oven to 350 degrees Fahrenheit.
4. In a medium bowl, gently mix together ground chuck, egg, bread crumbs and salt.
5. Using hands, roll them into 8 patties of 1/2 inch thick.
MAKING
6. In a medium saucepan, heat butter and sauté onion and garlic for about 5 minutes until onion is golden-brown.
7. Stir in the remaining sauce ingredients and bring the mixture to boiling.
8. Lower the heat and simmer uncovered for 10 minutes.
9. In a skillet, heat 2 tablespoons oil and sauté few eggplant slices at a time.
10. Remove as they brown and add more oil if needed.
11. In another large skillet, brown the patties without fat until they are brown on both sides.
FINALISING
12. Into a shallow, round 10-inch baking dish, spoon half of the tomato sauce and arrange eggplant and meat alternately around the side of the dish.
13. Spoon all remaining sauce in middle and on top.
14. Sprinkle grated Parmesan cheese and then, mozzarella on top.
15. Bake uncovered for 20 to 25 minutes or just until mozzarella is melted and golden.
SERVING
16. Serve hot.
Chef
