You may also like
Categories:
onion ground chuck garlic Red Pack Diced tomato paste brown sugar eggs Italian bread crumbs Parmigana Cheese Mozzarella cheese Mozzarella cheese
Viewed: 64 - Published at: 7 years agoIngredients
- 1 onion
- 1 pound ground chuck
- 3 cloves garlic cloves
- 1 can Red Pack Diced Tomatoes with basil, oregano (large)
- 1 can Tomato Paste, small can Red Pack
- 2 tablespoons Brown sugar
- 1 Large Eggplant, male
- 2 eggs
- 1 cup Italian bread crumbs
- 1/4 cup Parmigana Cheese
- 1 pound Mozzarella cheese (smoked), shredded
- 1 cup Mozzarella cheese, shredded
Method
- Saute onion, garlic, ground chuck, drain, add tomatoes, paste, salt, pepper, brown sugar.
- Bring to a boil, reduce to simmer, stir occasionally 45 min.
- Preheat oven 350
- Wash eggplant, don't peel. Slice 1/4 inch thick. In pie pan mix eggs and a little water. On wax paper mix bread crumbs and parm. cheese.
- Dip in eggs, then bread crumbs. Fry in oil, till golden brown on both sides. Drain on paper towel.
- Arrange half of eggplant in bottom of baking dish, spindle some parm. cheese, cover with sliced mozzarella, cover with half the sauce.
- Repeat for top layer.
- Bake 30 minutes.
- Questions 330307-1066, 373-0587
