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Eggplant Casserole


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Member since 2012

Serves 4-6 | Prep Time 30 min | Cook Time 30-40 min

Ingredients

2 eggplants (peeled and cubed)
1 lb ground veal or beef
1 med onion (chopped)
2 stalks green onion (chopped)
2 cloves garlic (minced)
1 Tbsp butter
1/2 cup tomato sauce
1 egg (beaten)
1 1/2 cups seasoned bread crumbs
1/2 cup water
1/4 tsp oregano
1/4 tsp salt
1/4 tsp cinnamon (optional)
1/4 tsp red pepper
1/4 tsp white pepper
1 cup grated cheddar cheese


Place eggplant, water,oregano, salt, red and white pepper in saucepan and simmer 15 minutes.


Drain water and crush eggplant.


Heat butter in skillet.


Season veal with salt and pepper to taste and fry until lightly brown.


Add onion, garlic and green onion and simmer 2 minutes.


Drain excess fat.


Grease a 1 1/2 -qt casserole dish.


Combine meat with bread crumbs, eggplant, egg and cinnamon.


Pour tomato sauce over casserole.


Bake at 350 degrees in preheated oven for 30-40 minutes.


Sprinkle with grated cheddar cheese.


Pairs Well With


Notes

This family recipe has been used many times. Especially when using eggplant fresh from the garden.

A dash of local for every season
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