Recipe - Eggplant And Meat Patties Parmigiana

SAUCE
2 tablespoon Margarine; or olive oil
One half cup Chopped onions
1 Clove garlic;
chopped/crushed
16 ounce Can tomatoes
8 ounce Can tomato sauce
1 tablespoon Sugar
One half tablespoon Salt
1 teaspoon Dried oregano
1 teaspoon Dried basil

EGGPLANT
1 One half pound Eggplant; washed/in
1/2"slices
One fourth cup Flour
1 teaspoon Seasoned salt
1/8 teaspoon Pepper
2 tablespoon Hot olive oil

MEAT PATTIES
1 One half pound Ground chuck
1 Egg; beaten
One fourth teaspoon Salt
One half cup Soft bread crumbs; (1 slice)

TOPPINGS
One fourth cup Shredded Parmesan cheese
4 ounce Mozzarella or Provolone
cheese

Sauce: In two quart saucepan, in butter or olive ol, saute onion and garlic
for 5 minutes. Add toamtoes, tomato sauce, oregano, basil and pepper. Bring
to a boil. Reduce heat and simmer, uncovered fro 10 minutes.

Meanwhile, wash eggplant and cut into slices. Combine flour, seasoned salt
and pepper. Coat eggplant with mixture. In hot oil in skillet, saute
eggplant, a few slices at a time. Add more oil as needed . Remove as brown.
Preheat oven to 350 F.

Meat Patties: In medium bowl, combine ground chuck, egg, bread crumbs and
salt. Shape into 8 patties, 1/2" thick. In medium skillet (can used skillet
used for eggplant) , without added fat, brown meat patties on both sides.
Spoon One half of tomato sauce into a shallow round or oval 10" baking dish.
Arrange eggplant and meat patties alternately around side of dish. Spoon
rest of sauce on top. Sprinkle with grated Parmesan and top with mozzarella
or Provolone cheese slices.

Bake, uncovered for 2025 minutes until cheese is melted and golden.

Serving Ideas : Serve with hot bread and tossed green salad.

NOTES : This is delicious!!!!

Recipe by: Unknown old magazine article.

Posted to MCRecipe Digest V1 #986 by Roberta Banghart
bobbi744@sojourn.com on Jan 06, 1998