|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Italian Eggplant-Meat Lasagna |
|
Serves: 8 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Italian Eggplant-Meat Lasagna recipe on the web!!_ eggplant 1-pound, pared and sliced 1/4 -inch thick Salt _ 1/2 pounds ground beef _ tablespoons butter or margarine _ onions diced _ carrot coarsely grated ___ green bell pepper chopped ___ cup celery diced _ cloves garlic minced _ cups tomato sauce _ tablespoons parsley minced fresh ___ teaspoon basil dried, crushed ___ teaspoon oregano dried, crushed Salt and freshly ground pepper to taste _ to 4 tablespoons olive oil or vegetable oil _ pound mozzarella cheese shredded _ italian pepperoni sausage 3-ounce, thinly sliced Sprinkle eggplant heavily with salt and set aside for 20 minutes. In large skillet, sauté beef and remove with slotted spoon; set aside. Pour off grease but do not remove bits stuck to skillet. Melt butter or margarine in same skillet; sauté onions, carrot, green pepper, celery, and garlic for 10 minutes or until limp. Add meat, tomato sauce, parsley, basil, oregano, salt, and pepper to taste. Simmer for 15 minutes, covered. Rinse salt from eggplant and press out liquid. Brush slices with olive or vegetable oil and place on greased broiler pan; broil about 4 inches from heat until golden brown. Sprinkle lightly with salt and pepper. Turn and brush with oil; broil other side in same manner. Assemble in greased 9 x 13-inch casserole. Place a third of the eggplant in first layer, slightly overlapping; follow with a third of the meat sauce, a third of the mozzarella, and half of the pepperoni; repeat layers until all ingredients are used, ending with mozzarella on top. Cover with foil; bake in preheated 350° F oven for 30 minutes or until heated through and cheese has melted. Beef Ragout With Artichokes Beerocks Broccoli-Cauliflower Soufflé Burgundy Beef Cheese-Topped Beef Pie Chicken Acapulco Chicken Casserole With Light Cream Sauce Chicken-Cilantro Enchiladas Chinese Chicken And Almonds Chinese Steak Chorizo Enchiladas Choucroute Garni (Sauerkraut / Meat) Clam And Shrimp Risotto Creamy Shrimp Salad Pie Eggs And Ham In Mornay Sauce Family-Size Pizza Pie French Bean Pot Cassoulet Greek Supper Pie Green Chili-Vegetable Enchiladas Ham And Cheese Crepes Hot Chicken Salad Pie Indian Tacos Irish Lamb Stew Italian Eggplant-Meat Lasagna Italian Sausage Pizza Italian Stew With Meatballs Jambalaya Jiggs' Corned Beef And Cabbage Layered Soufflé Pie Mexican Beef Dinner Oriental Vegetable Omelette Party Turkey Casserole Plymouth Succotash Stew Polenta Casserole Potted Chicken Poulard Basquaise Salmon And Asparagus Shortcake Salmon In Shells Salmon-Cheese Pie Shrimp Or Crab Crepes Spinach And Sausage Frittata Stir-Fry Asparagus Beef Stuffed Green Peppers Tuna Nests |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
