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| Baked Eggplant Alla Romana |
"This recipe changed into given to me years ago. This casserole freezes well, so when eggplants are within the garden you can use them up."
Ingredients :
- half of cup olive oil, divided
- 1 massive eggplant, peeled and thinly sliced
- half teaspoon salt
- 1 pound floor beef
- 1 onion, chopped
- 1 clove garlic, minced
- 1 (sixteen ounce) jar spaghetti sauce
- half teaspoon dried oregano
- half cup grated Parmesan cheese, divided
- 1 egg
- 2 tablespoons grated Parmesan cheese
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H10M |
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- Preheat oven to 350 ranges F (175 tiers C).
- Heat some tablespoons of olive oil in a massive skillet over medium-high heat. Fry eggplant slices in hot oil till browned very well, three to 5 mins in line with side. Add oil among batches as needed. Drain fried eggplant slices on paper towels and season with salt.
- Heat a huge skillet over medium-excessive heat. Cook and stir pork inside the warm skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic to the pork; cook and stir till onion is golden brown, approximately 5 minutes extra.
- Pour spaghetti sauce over the floor pork; add oregano and stir. Simmer mixture until sauce is heated thru, five to 7 mins.
- Arrange about 1/2 the eggplant slices into the bottom of a shallow casserole dish to cover absolutely. Ladle approximately half of the pork sauce over the eggplant. Sprinkle 1/four cup Parmesan cheese over the sauce. Repeat layers.
- Beat egg with 2 tablespoons Parmesan cheese; pour over the top of the casserole.
- Bake in preheated oven till effervescent around the rims and hot within the center, 20 to twenty-five mins.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals moist, cook dinner it calmly, and make easy-up easier.
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