Friday, November 23, 2012
Wednesday, November 7, 2012
Greek Eggplant Casserole
Ingredients
1 onion, chopped
2 cloves garlic, minced
3/4 pound 97% lean ground beef
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1/4 cup tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggplants, peeled and cut lengthwise into 1/4"-thick slices
6 tablespoons safflower oil
2 cups 1% milk
3 tablespoons cornstarch
1/2 cup grated Romano cheese
Directions
Heat the broiler. Coat a 9" x 9" baking dish and a large baking sheet with olive oil cooking spray.
Heat a large skillet coated with cooking spray over medium-high heat. Cook the onion and garlic for 3 minutes, or until the onion begins to soften. Add the beef and cook for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Stir in the tomatoes (with juice), tomato paste, cinnamon, and allspice. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Place half of the eggplant on the prepared baking sheet and brush with 3 tablespoons of the oil. Broil 6" from the heat for 10 minutes or until browned, turning once. Repeat.
Whisk together the milk and cornstarch in a small saucepan. Bring to a simmer over medium heat and cook, whisking, for 8 minutes, or until thickened. Remove from the heat and stir in the cheese.
Layer half of the eggplant in the baking dish, then half of the meat sauce. Repeat. Spread the cheese sauce on top. Broil for 3 minutes, or until just starting to brown.
1 onion, chopped
2 cloves garlic, minced
3/4 pound 97% lean ground beef
1 can (14 1/2 ounces) no-salt-added diced tomatoes
1/4 cup tomato paste
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 eggplants, peeled and cut lengthwise into 1/4"-thick slices
6 tablespoons safflower oil
2 cups 1% milk
3 tablespoons cornstarch
1/2 cup grated Romano cheese
Directions
Heat the broiler. Coat a 9" x 9" baking dish and a large baking sheet with olive oil cooking spray.
Heat a large skillet coated with cooking spray over medium-high heat. Cook the onion and garlic for 3 minutes, or until the onion begins to soften. Add the beef and cook for 5 to 7 minutes, stirring often, or until the beef is browned and cooked through. Stir in the tomatoes (with juice), tomato paste, cinnamon, and allspice. Bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Place half of the eggplant on the prepared baking sheet and brush with 3 tablespoons of the oil. Broil 6" from the heat for 10 minutes or until browned, turning once. Repeat.
Whisk together the milk and cornstarch in a small saucepan. Bring to a simmer over medium heat and cook, whisking, for 8 minutes, or until thickened. Remove from the heat and stir in the cheese.
Layer half of the eggplant in the baking dish, then half of the meat sauce. Repeat. Spread the cheese sauce on top. Broil for 3 minutes, or until just starting to brown.
Subscribe to:
Posts (Atom)