Serves 4. Remove from pan. Preheat the oven to 400°F. jar spaghetti sauce 3/4 c. freshly grated Romano or Parmesan cheese. Pour over meat and rice mixture and combine. Add the bread crumbs and bacon and stir well. Pour the tomato sauce into the dish, and bake at 200°C/390°F. 4 T neutral oil (e.g. Place half of eggplant slices in greased 2-1/2 quart casserole. Add flour, spices and sauce, let simmer until thickened. Repeat--adding another layer or eggplant, spinach and meat mixture, Top with one last layer of eggplant. Fill the eggplant sections with the ground beef mixture and place them on top of the mashed potatoes in the casserole dish. Using a slotted spoon, add a layer of drained beef, another layer of eggplant, then beef and so on until all the beef and eggplant have been used. Pat the eggplant slices dry on both sides and place into the pan, cooking them on both sides until they are soft. 1/2 lb lean ground beef 1/2 onion, minced 1/2 red bell pepper, diced 1 large or 2 small white eggplant, cubed 2 cloves garlic, minced 1 t dried Greek oregano 1 1/2 cups chicken broth 1 cup pureed fresh tomatoes 1 cup uncooked small pasta (I used ditalini) 1/2 cup crumbled feta cheese 1/3 cup fresh parsley, snipped Preheat oven to 350°. Repeat until all the eggplant slices have been used, ending with cheese on top. Bake the eggplant casserole uncovered for 30 minutes at 375°F. 1 large eggplant, or 2 medium, sliced thinly 1 c of mozzarella cheese [/column-half-2] Preheat oven to 400°F. Prepare your bread crumbs by placing butter and crumbs in a microwave safe bowl, place in microwave for about 25 seconds or until butter has melted. 4. Saute onion and pepper in the same pan as you cooked the beef inches When onion is translucent, return beef to pan. I love ricotta and eggplant, but Iâm not altogether certain about making this recipe because my husband absolutely adores your beef & eggplant casserole. Lay each eggplant half between two large skewers and slice the eggplant (the skewers will keep the knife from cutting all the way through). Divide the ⦠Head over to the stove and start by browning and cooking the ground beef. Sauté Onions & Ground Beef (If Using) Firstly, get some quick prep out of the way by slicing up your onion, tomato, eggplant, zucchini, and yellow summer squash. 15 min., or until the peppers are lightly browned. Let it stand for a few minutes before serving. It's an old Urfa Armenian recipe we call batlijanov tava, passed down from generation to generation. 1 lg. Add water and tomato sauce. 4 Roma tomatoes, chopped Remove and mix together well. Pour the remaining sauce over the casserole and bake, uncovered in a 350 degree oven until eggplant is tender. A Few More Recipe Tips. Add ground beef and onion to skillet; cook, stirring frequently, until beef is browned. 1 lb ground beef. It's nice to retain these recipes so that future generations of Armenians will not lose them. The seasoning is quite different with all the oregano. Add tomatoes, rice, garlic salt, salt and pepper; bring to a boil. Peel, slice and boil eggplant for 10-15 minutes until tender; drain. Add Place another layer of eggplant directly on top of the first slices followed by a layer of meat sauce and mozzarella. Divide cracker crumbs, cheese and butter in half. Place the beef and half of the crushed garlic in a bowl. Once done, remove from heat; mix in pine nuts and basil. ground beef browned 3/4 c. shredded mozzarella cheese Any left over spaghetti sauce you happen to have Or 1 sm. Layer the bottom of the casserole with one layer of eggplant rounds (I used about 6 large rounds). 1 large eggplant, cut into 1-inch cubes (no need to peel unless you prefer!) 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