Tuesday, July 8, 2008

Eggplant Cassarole

4 small pared eggplants
1/4 kilo ground beef
1 cup cooked kidney beans
1/4 cup flour with 1/4 tsp. salt
2 lightly beaten eggs
6 tbsp. bread crumbs
1/4 cup cooking oil
4 segmented crushed garlic
1 med. size chopped onion
2 tsp sugar
1/2 tsp ground black pepper
8 oz. tomato sauce
2 tsp. salt
1 cup water or broth
1/4 cup chopped celery
1 small chopped green bell pepper
1 small chopped red bell pepper
grated cheese (optional)

slice each pared eggplant lengthwise
dredge both sides immediately with flour
dip eggs and coat with bred crumbs and fry in oil until golden brown
arrange in a platter and set aside
saute garlic, onions and ground beef, cook until beef turns light brown
add kidney beans, green and red bell peppers and celery
add tomato sauce and water or broth, season with salt, pepper and sugar
simmer for 20-25 minutes. pour on top of eggplants
springkle with cheese if desired

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