11
Oct
Add drained tomatoes breaking up with a spoon. In a skillet cook beef onion and green pepper over medium heat until the.
Step 3 Season flour with salt and pepper.
Veal and eggplant casserole. Step 1 Peel eggplant. Cut in 14 inch slices. Step 2 Place in shallow baking dish.
Sprinkle with salt pepper and lemon juice. Step 3 Season flour with salt and pepper. Dredge veal with this mixture and brown quickly in skillet with oil.
Step 4 Drain on paper towels. Step 5 In same skillet cook onion peppers and garlic until limp. Add mushrooms and cook until brown.
Add onion and garlic. Cook until tender add stewed tomatoes paste oregano sugar salt and pepper. Cover and simmer 20 minutes over low heat stirring occasionally.
Heat butter in skillet. Cook veal over moderate heat until lightly brown. Arrange 12 of the slices in 2 quart casserole.
Top with veal slices and sauce. Thicken by adding flour salt and pepper to taste and a pinch of nutmeg stirring constantly to keep smooth and free of lumps. Pour the sauce over the eggplant and meat in the casserole then sprinkle with cheese and bread crumbs.
Bake uncovered in a 350 degree oven for 45 minutes until golden brown. Preheat oven to 400 degrees. If using eggplant cut off ends and slice off two long strips of skin one on each side.
With 1 skin side up so that each slice will have skin on both sides slice. In a saucepan bring the water to a boil. Boil for 5-8 minutes or until tenderdrain and set aside.
In a skillet cook beef onion and green pepper over medium heat until the. Preheat oven to 350F. Heat a large non-stick skillet over medium-high heat.
When hot add 1 tbsp olive oil and cook eggplant slices for about 5 minutes on each side and set aside. Place a heavy casserole or bowl on top of the eggplant pressing down to squeeze out excess water. Pre-heat oven to 400 F.
Arrange half of the drained eggplant slices in a 13x9x2-inch baking dish. In a large skillet brown ground beef. Drain off excess fat.
Add drained tomatoes breaking up with a spoon.