Skillet Eggplant (Aubergine) Beef |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This Greek-inspired recipe is wonderful served with warm pita bread and a serving of Dancer's Meditterenean Orange-Olive Salad. Ingredients:
1 lb eggplant, peeled |
salt |
1 lb lean ground beef |
1 small onion, chopped |
1 garlic clove, minced |
1/2 cup dry red wine |
1 (7 1/2 ounce) can tomato sauce |
2 tablespoons fresh parsley, chopped |
3/4 teaspoon dried oregano |
1/2 teaspoon ground cinnamon |
1/4 teaspoon black pepper |
1 cup mozzarella cheese, shredded |
paprika |
parmesan cheese |
Directions:
1. Cut the eggplant into 1/2 thick slices.
2. Sprinkle lightly with salt and spread out in a single layer on a paper towel.
3. Meanwhile, in a large skillet, cook the beef, onion, and garlic over medium-high heat, breaking up the meat with a wooden spoon, for about 5 minutes or until browned.
4. Drain off the excess fat.
5. Stir in the wine, tomato sauce, parsley, oregano, cinnamon and pepper.
6. Pat the eggplant dry.
7. Overlap the slices on top the of the meat mixture.
8. Reduce the heat to low; cover and simmer for about 20 minutes or until the eggplant is tender, turning the slices once.
9. Top with the mozzarella and sprinkle with paprika to taste.
10. Serve immediately.
11. Pass the parmesan cheese separately.
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