Eggplant Casserole

11 ingredients
3 steps

Ingredients

  • 2 Large Eggplants, sliced rounds.
  • 1 pound ground lean sirlion
  • 1 Large onion diced
  • 3 Tablespoons Olive oil
  • 1 1/2 tablespoon Garam Masala
  • 1/2 cup toasted pine nuts
  • 1 ripe tomato sliced
  • 2 teaspoons salt
  • 1 green bell pepper sliced
  • 1 can 8oz Tomato soauce
  • *Garam Masala available at middle eastern or indian stores

Directions

  1. 1
    Roast eggplant slices or fry until golden brown, see roasting method below. Brown meat along with onions season with salt, add Gram masala, mix well, add pine nuts.
  2. 2
    In a medium sized pyrex layed eggplant slices in one layer. top with browned meat mixture and a final layer of eggplants. Pour tomato sauce, arrange tomato and bell pepper slices on top alternating bake in a 350 oven until bubbling and bell peppers on top are softened. Serve it with white basmati rice pilaf.
  3. 3
    Eggplant roasting: spray cookie sheet with Pam, layer eggplant slices on top, broil for about 5-6 min. until golden brown, turn on other side spray with Pam again and broil for another 5 min.

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