Beef Eggplant Bake
Beef Eggplant Bake is an impressive dinner. Made with 2 lb. beef for stew, 1/4 c. flour, 2 tsp. salt, 1/4 tsp. pepper and 3 tbsp. cooking fat, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Cut beef cubes in 1/2-inch strips across the grain.
Combine flour, 2 teaspoons salt and pepper. Dredge meat and brown in hot fat in large frying pan, 1/3 at a time.
Drain tomatoes, reserving liquid.
Break tomatoes into pieces and set aside.
Add reserved tomato liquid, water, onions and dill seed.
Cover and cook slowly 1 hour and 15 minutes or until tender.
Add tomatoes and cook 5 minutes.
Cut eggplant into 1/2-inch slices.
Pare and place in large saucepan with boiling water and salt.
Boil 5 to 10 minutes, turning occasionally.
Remove to absorbent paper and pat dry. Combine Parmesan cheese and bread crumbs.
Sprinkle half the crumb mixture in bottom of a 2 1/2-quart casserole.
Place eggplant in layers in casserole and sprinkle with remaining crumbs.
Add meat mixture and top with Mozzarella cheese.
Cover and bake in moderate 350Β° oven for 15 to 20 minutes or until eggplant is done. Makes 6 to 8 servings.
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