Beef Or Chicken
Casserole
With Eggplant & Mushrooms
INGREDIENTS
- 2 lbs Eggplant
- 3 T Olive Oil
- 1 Onion (large) finely chopped
- 1 lb Beef OR Chicken (minced)
- 1 lb Tomatoes (chopped)
- 1 T Parsley (fresh) (finely chopped) OR 1 t Dry parsley
- 1/4 t Pepper (black) (ground)
- 1/2 t Salt
- 2 Eggs (lightly beaten)
- 1 T Almond Milk (it's Pareve)
DIRECTIONS
- 1. To make sauce, heat olive oil in a pan over high heat.
- 2. Add meat & onion & cook until well browned & all the liquid has evaporated, about 10 minutes.
- 3. Add tomato & bring to boil. Reduce heat to low & simmer, covered for 20 minutes,
stirring occasionally. - 4. Remove lid, add parsley, salt & black pepper.
- 5. Taste & adjust seasoning if necessary.
- 6. Simmer for 10 more minutes and then set aside.
- 7. Pre-heat oven to 350°F & cut the unpeeled eggplants into ½ inch slices.
- 8. Line a baking tray with parchment paper & arrange eggplant slices in a single layer,
sprinkle with salt & bake for 15 minutes. - 9. Divide the eggplant slices into 3 equal parts & place a layer of eggplant slices on the
bottom of the ovenproof dish. - 10. Spread half of the meat sauce, & add second layer of eggplant slices then the rest of
the meat sauce & finish it with the last layer of eggplant slices. - 11. Bake for 35 minutes.
- 12. Lightly beat eggs, pinch of salt & almond milk & pour over eggplants.
- 13. Bake for another 10-15 minutes or until golden.
- 14. Let it rest for 5 minutes before serving.
Copyright © 2012 -2018 KosherWoman.com
All rights reserved