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Eggplant Bake

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I got this recipe from a farmer at a farmer's market in the town where I lived. Truthfully, I have not tried it yet but want to incorporate more veggies in my family's diet, so it is on my list of recipes to try.

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Ingredients

  • 2 eggplants (about 12 to 24 oz. each) peeled and cut into 1/4 " slices
  • 1 lb. ground beef or lamb
  • 1/2 C chopped onion
  • 1 clove garlic, minced
  • 1 8 oz. tomato sauce
  • 1 TBS. margarine
  • 4 tsp. all purpose flour
  • 1/4 tsp. salt
  • dash of pepper
  • 3/4 C skim milk
  • 3 TBS grated parmesan cheese.

Details

Preparation

Step 1

1. In large skillet, cook eggplant slices in 1/2 boiling water, covered, about 6 min. or until tender. drain.
2. In same skillet, cook ground beef, onion, and garlic until beef is no longer pink. Drain off fat. Stir in tomato sauce. Bring to boil; reduce heat. Simmer uncovered, about 5 min. or until desired consistency. Remove from heat.
3. Prepare sauce. In a small saucepan melt margarine. Stir in flour, salt and pepper. Stir in skim milk all at once. Cook and stir till thickened and bubbly. Remove from heat; set aside
4. Spray 10x6x2 " baking dish with nonstick cooking spray, Arrange half the eggplant in dish. Spoon meat mixture on top, then top with remaining eggplant slices. Pour sauce over all ingredients. Sprinkle with parmesan cheese.
5. Bake uncovered in 325 oven for 30 min. or till heated through and top is golden. Makes 4 servings.

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