Meat in Eggplant Layers with Homemade Tomato Sauce added to My Recipes successfully.
Category
Mains
Servings
6
Prep Time
15 minutes
Cook Time
90 minutes
A filling and comforting Passover weeknight supper. Includes a quick and easy no-cook tomato sauce recipe.
Credit
Photography and Styling by Tamara Friedman
Author:Nitra Ladies Auxiliary
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Ingredients
1 large eggplant
2 eggs, lightly beaten
1/2 cup Manischewitz Potato Starch or matzo meal
Glicks Cottonseed Oil or chicken fat, for frying
1 pound ground beef or chicken
3 eggs
1 small onion, grated
1/2 teaspoon Gefen Table Salt
1/4 teaspoon pepper (optional)
1 medium Gefen Potato, mashed
3 tomatoes
1/2 teaspoon Gefen Table Salt
dash of pepper
4 tablespoons Manischewitz Potato Starch
1/2 cup water
Eggplant Layer
Meat Filling
Tomato Sauce (Optional)
Directions
Prepare the Eggplant
Peel eggplant and slice into quarter-inch slices. Dip slices into eggs and coat with starch or matzo meal.
Fry in hot oil until golden; or, lay eggplant slices ontoa lined sheetpan and bake at 400 degrees Fahrenheit for 10 minutes on each side.
Assemble
Combine all ingredients for meat filling.
Cover bottom of greased 10-inch casserole with eggplant. Place two tablespoons meat mixture onto each slice. Cover with remaining eggplant.
Spoon tomato sauce (see below) or meat gravy over eggplant and bake at 350 degrees Fahrenheit for one hour and 15 minutes or cook over low heat for one hour.
Tomato Sauce (optional)
Scoop out pulp of tomatoes, or peel and mash. Combine with remaining ingredients.
Recipe Note
Note: This recipe provided with permission from kosher.com.
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