is one of the recipes that has been provided by
Shirley Cline from San Francisco in response to
my quest for recipes using Balsamic Vinegar. (You
can contact Shirley by emailing her - click here).
recipe is from 'A Taste From the Past'.
I made this recently and it was a big hit. I served
it with a green salad and our San Francisco sourdough".
1/2 lbs. eggplant, cut into 1/2 inch slices
1/4 cup plus 1 tsp. salt
2 Tblsp. butter
1 medium size onion, finely chopped
1 clove garlic, finely chopped
1 lb. ground beef
3 cups canned whole tomatoes, with juice (I
used Italian stewed tomatoes)
1/3 cup tomato paste
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
1/2 tsp. freshly ground black pepper
2 eggs, slightly beaten
1 cup Parmesan cheese (I used freshly grated)
1/2 cup bread crumbs
1/3 cup olive oil
8 oz. mozzarella cheese, thinly sliced (I had
1 lb. so I used it all)
eggplant slices on paper towels and sprinkle
them liberally with salt. Let them drain for
15 - 20 minutes. Turn them over and repeat the
process. Heat the oven to 350º.
the butter in a large heavy skillet over moderate
heat. Add the onion and garlic and cook, stirring
occasionally for about 5 minutes until the onion
is softened but not browned. Add the ground
beef and cook, stirring until the meat is browned.
the tomatoes, tomato paste, basil, oregano,
the teaspoon of salt and the pepper to the skillet
and mix well. Bring to a boil, stirring constantly.
the heat and let the mixture simmer, uncovered
for 30 minutes or until thickened.
the beaten eggs into a shallow bowl. Combine
the Parmesan and bread crumbs in another shallow
bowl. Pat the eggplant slices and dip them first
in the beaten egg and then in the bread crumb
mixture until evenly coated.
a third of the olive oil in a second large skillet.
Add a third of the coated eggplant slices and
cook on both sides until golden brown. Lift
from the pan and drain on paper towels. Repeat
the process with the remaining oil and eggplant
until it is all cooked.
half the eggplant slices over the bottom of
an ovenproof casserole and cover with half the
meat sauce. Add the remaining eggplant slices
in a layer, top with the remaining sauce and
sprinkle any leftover Parmesan mixture over
the top. Cover the casserole and cook in the
oven for 20 minutes. Remove the lid from the
casserole and spread the mozzarella slices on
top of the meat sauce. Return the casserole
to the oven and cook for another 20 minutes
or until the cheese is melted and just beginning