Eggplant Provencale Recipe
Summary
Ingredients
| 2 pounds ground round | ||
| 2 envelopes or teaspoons instant onion broth | ||
| Eggplant | 1 Pound, pounded | |
| All purpose flour | ||
| Tomatoes | 2 Can (10oz) | |
| Seasoned salt | 2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Basil leaf | 1 Teaspoon, crumbled | |
| 1 pound zucchini, tipped, cut into 1/2-inch slices and cooked | ||
Directions
1. Mix beef and instant onion broth lightly; divide and shape into 8 patties.
2. Heat a large nonstick skillet; sprinkle bottom of pan with salt. Brown patties 2 minutes on each side; remove and drain on paper towels.
3. Wash eggplant and cut into 1/2-inch slices. Spread flour on wax paper. Dip eggplant into flour to coat very lightly. Pour off all but 1 tablespoon of drippings from pan. Saute eggplant, a few slices at a time, adding more drippings, if needed; remove slices as they brown and keep warm.
2. Heat a large nonstick skillet; sprinkle bottom of pan with salt. Brown patties 2 minutes on each side; remove and drain on paper towels.
3. Wash eggplant and cut into 1/2-inch slices. Spread flour on wax paper. Dip eggplant into flour to coat very lightly. Pour off all but 1 tablespoon of drippings from pan. Saute eggplant, a few slices at a time, adding more drippings, if needed; remove slices as they brown and keep warm.
Chef
