#2802 - Eggplant Stew

(by Shirley McNevich)

2 lbs. ground chuck
1 tsp. salt
1/2 tsp. pepper
1 onion (chopped)
4 garlic cloves (minced)
2 eggplants (chopped--do NOT peel before chopping)
2 - 16oz. cans Italian style diced tomatoes
romano cheese for sprinkling

In a Dutch oven add ground chuck, salt, pepper, chopped onions and minced garlic--cook/stir over medium heat until browned. Drain off any grease and leave meat mixture in the Dutch oven. Add chopped eggplant and both cans of diced tomatoes--stir well, then cover with a lid and cook on medium heat until eggplant pieces are tender. Serve in soup bowls and sprinkle with romano cheese.

#1055 - Eggplant Parmesan

(by Dottie Ellis - friend)

1 medium eggplant
2 eggs (slightly beaten)
3/4 to 1 cup dry bread crumbs
1/4 tsp. salt
1 - 24oz. jar pasta sauce with mushrooms
1 TBSP oregano
1 or 2 cups shredded mozzarella cheese
canola oil for frying
Parmesan cheese for sprinkling

Add eggs to a bowl--beat slightly--set aside. Pour breadcrumbs and the salt into a bowl--stir and set aside. Wash, peel and cut eggplant horizontally into 1/2" thick slices. Dip each eggplant piece into the egg mixture, then into the breadcrumb mixture to coat--place coated pieces into skillet coated with 1/4" to 1/2" canola oil over medium heat. Brown both sides of each piece and drain on paper towels. In a bowl add pasta sauce and oregano--stir. In a greased casserole dish layer eggplant, pasta sauce, mozzarella cheese and Parmesan cheese--keep layering until all are used up--try to end up with pasta sauce on top. Bake at 350 degrees for 30-40 minutes or until hot and bubbling.