Easy Recipe Finder
Recipe Feeder
1 small eggplant (about 12 to 14 0z.), peeled and cut into
1/4 inch slices
3/4 pound lean ground beef or lamb
1 onion, chopped
1 rounded Tbsp. chopped garlic
1- 8 oz. can tomato sauce
1/4 tsp. ground clove (rounded slightly)
2 Tbsp. margarine
2 Tbsp. and 2 tsp. Wondra flour
1/2 tsp. salt
Dash pepper
1-12 oz. can evaporated skim milk
Nonstick spray coating
1/3 cup grated fresh Parmesan cheese
* Steam the eggplant slices over boiling water in covered steamer for about 5 minutes, until slightly tender. Remove from heat, drain on paper towels.
* Cook ground beef, onion and garlic until beef is no longer pink. Drain off fat. Stir in tomato sauce and ground clove. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Remove from heat.
* Meanwhile, prepare sauce. In a small saucepan melt margarine. Stir in flour, salt and pepper. Stir in evaporated skim milk all at once. Cook and stir until thickened and bubbly. Remove from heat and set aside.
* Spray a 10x6x2 inch baking dish with nonstick spray coating. Arrange half of the eggplant slices in dish. Spoon meat mixture on top, then top with remaining eggplant slices. Pour sauce over all ingredients. Sprinkle with Parmesan cheese.
* Bake, uncovered, in a 325 degree oven for 30 minutes or until heated through and top is golden. Makes 4 servings.
1/4 inch slices
3/4 pound lean ground beef or lamb
1 onion, chopped
1 rounded Tbsp. chopped garlic
1- 8 oz. can tomato sauce
1/4 tsp. ground clove (rounded slightly)
2 Tbsp. margarine
2 Tbsp. and 2 tsp. Wondra flour
1/2 tsp. salt
Dash pepper
1-12 oz. can evaporated skim milk
Nonstick spray coating
1/3 cup grated fresh Parmesan cheese
* Steam the eggplant slices over boiling water in covered steamer for about 5 minutes, until slightly tender. Remove from heat, drain on paper towels.
* Cook ground beef, onion and garlic until beef is no longer pink. Drain off fat. Stir in tomato sauce and ground clove. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until desired consistency. Remove from heat.
* Meanwhile, prepare sauce. In a small saucepan melt margarine. Stir in flour, salt and pepper. Stir in evaporated skim milk all at once. Cook and stir until thickened and bubbly. Remove from heat and set aside.
* Spray a 10x6x2 inch baking dish with nonstick spray coating. Arrange half of the eggplant slices in dish. Spoon meat mixture on top, then top with remaining eggplant slices. Pour sauce over all ingredients. Sprinkle with Parmesan cheese.
* Bake, uncovered, in a 325 degree oven for 30 minutes or until heated through and top is golden. Makes 4 servings.
